Friday, December 31, 2010

Kidneys In Cream Sauce


3 veal kidneys 
125 grams of button mushrooms 
1/2 glass of brandy 
6 table spoon of single cream 
butter, salt and pepper 

clean all the fat, membrane and never from the kidneys and cut them in pieces. wash the mushrooms and slice.
them finely. heat the butter in a frying pan and brown the kidneys. add salt, pepper and the mushrooms slice.
pour in the brandy and sat it alight. when the flame has died away, transfer the contents of the pan to a warmed dish. add the cream, stir and then return the mixture to the pan. bring to the boil and serve

wash the kidneys very well and soak them for half an hour in cold water and vinegar before use

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