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Veal Kidneys In Vermouth

  Veal kidneys 4
  Milk 1 Tablespoon
  Butter/Margarine 6 Tablespoon
  Onion 1 Medium, chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Boiled rice 1⁄2 Cup (8 tbs)
  Dry vermouth 1⁄4 Cup (4 tbs)
  Beef bouillon 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Remove the fat and cut the kidneys into thin slices.
Soak in milk for 1 hour.
Melt butter in a skillet and saute onion and parsley gently.
Drain sliced kidneys and dry them on absorbent paper.
Add them to the pan and cook quickly, turning slices to brown on both sides.
Season to taste with salt and pepper and arrange on a bed of rice.
To the pan add vermouth and bouillon.
Heat and blend with the onion and parsley.
Pour over the kidneys and rice.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1619 Calories from Fat 859

% Daily Value*

Total Fat 97 g149.4%

Saturated Fat 53.8 g269%

Trans Fat 0 g

Cholesterol 2874.3 mg958.1%

Sodium 1938.8 mg80.8%

Total Carbohydrates 53 g17.7%

Dietary Fiber 4.3 g17.2%

Sugars 10.4 g

Protein 123 g245.6%

Vitamin A 116% Vitamin C 120%

Calcium 19.9% Iron 154.3%

*Based on a 2000 Calorie diet

Veal Kidneys In Vermouth Recipe