Kidneys of veal in madeira sauce
Instructions
Scouring and 4 slice veal kidneys, pass them in flour, shake to remove excess flour and cook for 6 minutes in 60 g butter warm.
Remove the kidneys and keep them warm.
Pour on cooking a dry glass of Madeira and let thicken, add 4 tablespoons of cream and 2 tablespoons lemon juice, mix well and add this sauce to the kidneys.
Let simmer for 5 minutes gentle flame, add salt, pepper and serve hot.
Ingredients and dosing for 4 persons
- 4 veal kidneys
- Flour
- 60 g of hot butter
- 1 glass of madeira wine dry
- 4 tablespoons of cream
- 2 tablespoons of lemon juice
- Salt
- Pepper