Flamed Veal Kidneys
|Veal kidneys||600 Gram (3 Pieces)|
|Vegetable oil||1 Tablespoon|
|Chopped onion/Shallot||1 Tablespoon|
|Sliced button mushrooms||100 Gram|
|Brown gravy/Brown sauce||150 Milliliter, thickened|
|Brown sauce/Brown gravy||150 Milliliter (1 1/2 Deciliter, Thickened)|
|Madeira/Medium dry sherry||3 Tablespoon|
|Medium dry sherry/Madeira||3 Tablespoon|
|Double cream||200 Milliliter (2 Deciliter)|
|French mustard||1 Teaspoon|
The trick with kidneys is to avoid overcooking or rapid boiling which will toughen and spoil them.
Remove any fat or skin from the kidneys and cut across into 1/4-inch slices.
Melt the butter and oil in a frying pan and when hot fry the kidneys briskly for 3 to 4 minutes, turning to cook evenly.
Remove to a chafing dish or flameproof serving dish, cover and keep warm.
In the same fat, fry the onion very gently for several minutes then add the mushrooms and fry for another minute.
Stir in the brown sauce and the wine, and bubble for several minutes until reduced and thickened.
Add the cream and continue simmering until sauce is a thick coating consistency.
(Unless thick it will be too thin after adding to the kidneys and their juices.) Meanwhile, pour the brandy into a heated ladle, ignite, and pour over the warm kidneys, shaking the pan gently until the flames die.
Pour the sauce over the kidneys and mix gently, adding the mustard and seasoning to taste.
Reheat carefully without boiling.