About Kidneys Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Veal is the most delicious, lamb soft and lacking in flavor but
excellent for grilling, beef the strongest flavored [needs lots of
soaking in salt water before cooking] and pork the cheapest.
Any white membrane should be removed with scissors before washing and
soaking. Soak kidneys in cold salted water for two hours to remove off
flavors. Then they can be blanched briefly in boiling water before
further cooking.
Veal and lamb should not be overcooked; they may be pink in their
centres. Beef can be tough and responds well to moist methods such as
stewing and casseroling.
If kidneys are of the best quality the pan juices may be used in
sauces; otherwise discard the juices if they have any off smell.
Avoid boiling kidneys in the sauce or prolonged high heat as this
toughens them.
They can be sauteed in butter, baked, stuffed with dressing and baked/
roasted, broiled, skewered and broiled/grilled [En Brochette],
casseroled with mushrooms or stewed and served on noodles or toast.
They have a great affinity for mushrooms, wine sauces and mustard and
are great in a mixed grill or an Irish breakfast.
Submitted By JIM WELLER On 08-26-95
Title: Veal Kidneys Bordelaise
Categories: Meats
Yield: 6 servings
6 Veal kidneys, trimmed and 1 cl Garlic; minced
-cut into 1" slices 1/2 c Red Bordeaux wine
Salt to taste 1 c Brown sauce
Fresh ground black pepper 2 tb Beef Marrow; chopped [optl]
1/3 c Butter 1 tb Parsley; fresh, chopped
1/4 c Shallots; chopped OR 1 ds Hot pepper sauce [optl]
1/4 c Onion; chopped PLUS
Salt and pepper the kidneys and brown them quickly in the butter in a
skillet. Place in a chafing dish. Drain the fat from the pan and
discard. To the skillet add the shallots and wine; boil until the
wine is reduced 1/3. Add the brown sauce, marrow, pepper sauce and
parsley and pour over the kidneys. Heat until just simmering but do
not boil.
Adapted from a recipe in Craig Claibornes The New York Times Cook
Book by Jim Weller.
Submitted By JIM WELLER On 08-26-95
Source from luhu.jp
excellent for grilling, beef the strongest flavored [needs lots of
soaking in salt water before cooking] and pork the cheapest.
Any white membrane should be removed with scissors before washing and
soaking. Soak kidneys in cold salted water for two hours to remove off
flavors. Then they can be blanched briefly in boiling water before
further cooking.
Veal and lamb should not be overcooked; they may be pink in their
centres. Beef can be tough and responds well to moist methods such as
stewing and casseroling.
If kidneys are of the best quality the pan juices may be used in
sauces; otherwise discard the juices if they have any off smell.
Avoid boiling kidneys in the sauce or prolonged high heat as this
toughens them.
They can be sauteed in butter, baked, stuffed with dressing and baked/
roasted, broiled, skewered and broiled/grilled [En Brochette],
casseroled with mushrooms or stewed and served on noodles or toast.
They have a great affinity for mushrooms, wine sauces and mustard and
are great in a mixed grill or an Irish breakfast.
Submitted By JIM WELLER On 08-26-95
Title: Veal Kidneys Bordelaise
Categories: Meats
Yield: 6 servings
6 Veal kidneys, trimmed and 1 cl Garlic; minced
-cut into 1" slices 1/2 c Red Bordeaux wine
Salt to taste 1 c Brown sauce
Fresh ground black pepper 2 tb Beef Marrow; chopped [optl]
1/3 c Butter 1 tb Parsley; fresh, chopped
1/4 c Shallots; chopped OR 1 ds Hot pepper sauce [optl]
1/4 c Onion; chopped PLUS
Salt and pepper the kidneys and brown them quickly in the butter in a
skillet. Place in a chafing dish. Drain the fat from the pan and
discard. To the skillet add the shallots and wine; boil until the
wine is reduced 1/3. Add the brown sauce, marrow, pepper sauce and
parsley and pour over the kidneys. Heat until just simmering but do
not boil.
Adapted from a recipe in Craig Claibornes The New York Times Cook
Book by Jim Weller.
Submitted By JIM WELLER On 08-26-95
Source from luhu.jp