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Casserole From Ghent

Flavor.of.Europe's picture
  Veal kidneys 3⁄4 Pound
  Calves liver 3⁄4 Pound
  Butter 2 Tablespoon
  Onions 2 , finely chopped
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper To Taste
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Beer 1⁄2 Cup (8 tbs)
  White bread slice 1 (With 1 Tablespoon Mustard)
  Vinegar 1 Tablespoon
  Cornstarch 1 Tablespoon (Cornstarch Dissolved In 1 Tablespoon Water)

Simmer the kidneys in boiling water for 8 minutes.
Cut liver and kidneys into pieces.
Heat the butter and saute the onions until golden brown.
Add the meats, water, salt, pepper, bay leaf and thyme.
Simmer, covered, for 1 hour.
Add the beer and the bread and simmer for another 30 minutes.
Remove the meat from the pan and keep warm on a serving dish.
Strain the sauce, forcing the onions and bread through a sieve and add vinegar.
Stir in cornstarch mixture to thicken the sauce.
Pour the sauce over the meat.

Recipe Summary

Side Dish

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