Veal Kidneys In Vermouth
|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)|
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.
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