Second offal Friday. I had troubles with Blogger yesterday, the post is delayed one day.
Veal kidneys, another french specialty which you can find on many Bistro menus. Not for everyone, but we should all at least try a dish once. Both Victoria and Isabella declined again, which left more for me.
Some people put the kidney in milk for a day, I find it not necessary, but did it anyway. The kidney still retained it's strong flavor. Otherwise you might as well fry a steak.
My preparation is simple, there are dozens of recipes out there. In the hopes of Victoria at least wanting to try a bite, I omitted onions, which are a good add on if you make this dish.
Do not fry the kidneys too long, they get hard and rubbery that way. I fried them in some butter, added the bacon and garlic I roasted before and put in a dash of Pineau (french aperitif) with a few spoons of Creme Fraiche, which basically acts as a thickener.
Call your butcher. Order a kidney.
A VEAL KIDNEY
BUTTER, BACON, CREME FRAICHE, SALT, PEPPER, PARSLEY, GARLIC, MUSHROOM AND PINEAU
NOT REALLY NECESSARY FOR VEAL
SLICE THE KIDNEY
ROAST THE GARLIC, BACON
HIGH HEAT, QUICK FRY ON BOTH SIDES
ADD BACON, MUSHROOMS, GARLIC
ADD SOME PINEAU (OR COGNAC, OR MADEIRA) AND CREME FRAICHE
IT'S GOOD TO EAT