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| | Description | | Veal Kidneys in Madeira Sauce is considered a real delicacy. It is not easy to make this dish in a correct way, as kidneys demand much care and attention while cooking. But if you succeed, you'll never regret it. | | | Method | Serves 6
Remove the fat and membrane covering the kidneys, halve them and cut out the white core in the center. Cut the kidneys and mushrooms into 1/4-inch slices and sprinkle with salt and pepper. In a large skillet, melt the butter, add the onions, and saut? for 5 minutes over moderate heat. Add the kidneys and mushrooms, and saut? for 7 minutes, stirring often.
To make the sauce, heat the flour in an ungreased skillet over low heat, stirring constantly, for 2-3 minutes, or until light golden. Add the butter and remove the skillet from the heat. Blend the butter and flour well and gradually add the consomm?, stirring constantly to keep the mixture very smooth.
Add the mushrooms and kidneys and simmer for 12 minutes. Add the Madera wine and continue to simmer for 3-5 minutes more, or until the kidneys are tender.
Sprinkle with parsley and serve on a heated platter.
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| | Ingredients | | 2 1/2 pounds veal kidneys.1 pound mushrooms.1 teaspoon salt.1 teaspoon freshly ground black pepper.5 tablespoons unsalted butter.1 medium onion, finely chopped.1 tablespoon all-purpose flour.1 tablespoon unsalted butter.2 cups Chicken Consomme.1/2 cup Madera wine.2 tablespoons finely chopped parsley. |
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