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Veal Kidney In Port

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  Veal kidney 1 , halved lengthwise
  Diced lean streaky bacon 1 Ounce
  Chopped tarragon 1 Tablespoon (Fresh)
  Salt To Taste
  Pepper To Taste
  White port 1⁄4 Cup (4 tbs)
  Egg yolk 1
  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

Recipe Summary

Everyday, Healthy

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

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

Veal Kidney In Port Recipe