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Flambe Of Kidneys Supreme

chef.jackson's picture
Ingredients
  Butter 2 Ounce (60 Grams)
  Onion 1 Small, peeled and chopped
  Veal kidneys 3
  Mushrooms 4 Ounce, sliced (125 Grams)
  Brandy 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Cream 1 Cup (16 tbs)
  Mixed mustard 1 Teaspoon
  Parsley 1 Teaspoon, chopped
Directions

GETTING READY
1) Discard the white tubes and skin from the veal kidneys and slice the kidneys.

MAKING
2) In a skillet, saute the onion in butter until they are soft and transparent.
3) Then stir in the sliced veal kidneys and mushrooms.
4) Turn the kidneys gently and saute for about 5 minutes or until the kidneys are no more pink.
5) Pour over the brandy, flame and then season with salt and pepper.
6) In a bowl, combine the cream and mustard together.
7) Spoon over the kidneys, stir lightly and cook until the cream is thoroughly heated.

SERVING
8) Sprinkle with chopped parsley and serve the Flambe of Kidneys Supreme immediately with toast fingers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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