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Veal Kidney Braised In Spinach And Lettuce Leaves

Meat.World's picture
Ingredients
  Veal kidney 8 Ounce, outer fat and membrane removed
  Spinach leaves 6 Large, stems removed, blanched in salted water for 1 minute
  Lettuce leaves 6 Large, blanched in salted water for 1 minute
  Olive oil 1 Teaspoon
  Carrot 1 , sliced
  Leek 1 , sliced (White Part Only)
  Onion 1 Small, sliced
  Veal stock 3⁄4 Cup (12 tbs)
  Bouquet garni 1 Small
  Mushroom puree 1 Teaspoon
  Fromage blanc 1⁄2 Teaspoon
  Dijon mustard 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Season the veal kidney with salt and pepper and wrap it in the spinach and lettuce leaves.
Heat the olive oil in an enameled cast-iron casserole, and in it cook the carrot, leek, and onion until they soften and give off some of their liquid.
Add the wrapped kidney, veal stock and bouquet garni.
Cover and braise the kidney over low heat for 25 to 30 minutes, basting frequently with the juices in the casserole. (Do not overcook the kidney; when it is done, it should still be pink in the center.)
Remove the kidney and pour the braising liquid through a fine-meshed strainer.
Put the braising liquid in a blender, add the mushroom puree, fromage blanc and mustard, and blend.
Pour this sauce into a small saucepan and reheat it, but do not allow it to boil.
Unwrap the veal kidney and slice it thin.
Pour a ribbon of the sauce inside the edges of two heated dinner plates; arrange the spinach and lettuce leaves in the center, and the slices of kidney on top of them.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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