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Veal Kidneys In Vermouth

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Ingredients
  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
Directions

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
Cuisine: 
European
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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