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Veal Kidneys Clementine

Fondue.Chef's picture
Ingredients
  Veal kidneys 3
  Butter 4 Tablespoon
  Garlic 2 Clove (10 gm), finely minced
  Flour 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Burgundy wine 1 1⁄2 Cup (24 tbs)
  Hot cooked rice 2 Cup (32 tbs)
Directions

Remove fat from veal kidneys and slice into thin slices.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1975 Calories from Fat 594

% Daily Value*

Total Fat 67 g103.4%

Saturated Fat 36.4 g182.2%

Trans Fat 0 g

Cholesterol 2138.5 mg712.8%

Sodium 2930.2 mg122.1%

Total Carbohydrates 168 g55.9%

Dietary Fiber 2.9 g11.4%

Sugars 0.3 g

Protein 102 g204.9%

Vitamin A 64.1% Vitamin C 51.6%

Calcium 11.7% Iron 149.6%

*Based on a 2000 Calorie diet

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Veal Kidneys Clementine Recipe