Veal Kidney Fricassee
4 servings
180 minutes
Veal kidney fricassee is a true embodiment of French gastronomy, combining tenderness, rich flavor, and sophistication. This dish originates from French cuisine, where fricassee involves gently stewing meat in a creamy sauce. The carefully prepared veal kidneys acquire softness and a delicate texture. A light aroma of brandy and white pepper enriches the taste, creating an elegant harmony. The creamy sauce adds tenderness to the dish while parsley brings freshness. Veal kidney fricassee is perfect for an exquisite dinner accompanied by a glass of white wine.
1
Cut the kidneys, remove the membranes and ducts, soak in cold water for 2-3 hours, changing the water 3-4 times during this time. Then drain the water, dry the kidneys, and slice them thinly.
- Veal kidneys: 700 g
2
Peel and finely chop the onion, sauté in clarified butter until translucent.
- Onion: 1 piece
- Clarified butter (ghee): 2 tablespoons
3
Mix flour with salt and coat the kidney pieces in it. Place them in a pan with onions and fry, turning, for 4-5 minutes over medium heat.
- Wheat flour: 1 tablespoon
- Salt: 0.5 teaspoon
- Veal kidneys: 700 g
4
Add to the meat broth, bring to a boil and remove from heat. Whip the cream with the yolk, pour into the pan with the kidneys, season with salt and pepper to taste. Pour in cognac or brandy, stir and sprinkle with parsley.
- Meat broth: 0.5 glass
- Extra-thick cream 48% fat: 0.5 glass
- Egg yolk: 1 piece
- Ground white pepper: to taste
- Brandy: 2 tablespoons
- Chopped parsley: 1 teaspoon