J’aime rognons de veau. J’aime cette recette. Bon Appétit!
Something I really missed in the U.S. was “les abats” or the nasty bits. Offal is so delicate that even if they had been available, I probably wouldn’t have bought any because I don’t trust industrial handling of them.
These veal kidneys were supplied and cleaned by Trotoux. I didn’t really like the way they were cut and had to cut them again but they were fresh and of good quality. I made a simple sauce with shallots, California port and cream.
Veal Kidneys in Port Sauce
3 tbsp butter
3 shallots, thinly sliced
1 – 1 1/2lb fresh veal kidneys, cleaned and cut into bite sized chunks
2 sprigs thyme
1/4 cup port
1/2 cup cream
In 2 tbsps butter, saute the shallots until soft, add the last tbps of butter, then add the kidneys and continue to saute until a little pink is still visible, then stir in the…
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