Veal Kidney In Port
|Veal kidney||1 , halved lengthwise|
|Diced lean streaky bacon||1 Ounce|
|Chopped tarragon||1 Tablespoon (Fresh)|
|White port||1⁄4 Cup (4 tbs)|
|Sour cream||3 Tablespoon (Crme Fraiche)|
Heat a browning dish in the microwave oven for 6-8 minutes on HIGH, following the manufacturer's instructions.
Cut out the tubes and the white fatty core from the kidney with a sharp pointed knife.
When the browning dish is hot, put in the bacon and the half-kidneys.
After a few seconds, turn the kidneys and sprinkle with the tarragon and salt and pepper.
Stir in half of the white port.
Cover and microwave on HIGH for 3 minutes.
Mix together the egg yolk, sour cream (creme fraiche) and the remaining port.
Put each half-kidney on a dinner plate.
Pour the egg and cream mixture into the browning dish, stirring well with a wooden spatula.
Microwave for 1 further minute on HIGH.
Stir the contents of the dish vigorously, adding salt and pepper to taste.
Pour over the kidneys
Serving size: Complete recipe
Calories 448 Calories from Fat 184
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 896.6 mg298.9%
Sodium 999.4 mg41.6%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.1 g4.6%
Sugars 2.2 g
Protein 41 g82.6%
Vitamin A 33.4% Vitamin C 28.5%
Calcium 26.5% Iron 65.2%
*Based on a 2000 Calorie diet