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.