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Veal Kidneys Clementine

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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

Heat butter in blazer pan over moderate heat and saute kidneys and garlic until lightly browned.
Sprinkle flour, salt and pepper over kidneys and stir until flour mixture bubbles.
Slowly stir in wine.
Cook 5 minutes

Recipe Summary

Cuisine: 
American
Method: 
Simmering
Ingredient: 
Meat

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