Ingredients for 4 people
- 8 veal kidneys 100 to 120 g
- 2 shallots
- 1 dl white hypocras
- 1 dl bound veal stock
- 20g of butter
Remove the fat and skin from the kidneys, cut them in half, then skin them.
Melt the butter in a pan, add the kidneys, leaving them well brown for 5 to 10 minutes over low heat.
Remove the kidneys, add the 2 chopped shallots, then deglaze with the Hypocras and let reduce. Add the tied veal stock and simmer again. Adjust the seasoning, taking care not to over-salt.