Flambeed Kidneys recipe
information
440 calories per serving
ingredients
675 g (1 1/2 lb) calf's kidneys, without fat
salt and pepper
1 onion
1 clove garlic
3 tablespoons oil
1 tablespoon flour
3 tablespoons Cognac
4 tablespoons double cream
25 g (1 oz) butter
1 teaspoon sugar
2 teaspoons hot mustard
salt and pepper
1 onion
1 clove garlic
3 tablespoons oil
1 tablespoon flour
3 tablespoons Cognac
4 tablespoons double cream
25 g (1 oz) butter
1 teaspoon sugar
2 teaspoons hot mustard
method
1. Wash, dry and halve the kidneys, cut out the white sinew and slice. Rub the kidneys with salt and leave them to stand for 30 minutes. Wash the kidneys in lukewarm water and pat them dry. Finely dice the onion and garlic.
2. Heat the oil in a frying pan and fry the onion and garlic until transparent. Season the kidneys with pepper, dip in flour, shake off any excess and fry the kidneys for 5 minutes, turning frequently.
3. Pour the Cognac over the kidneys, flame and leave to burn out.
4. Season the cream with salt and stir it into the kidneys. Stir the butter, sugar and mustard into the sauce and heat for 8 minutes, without allowing the sauce to boil.
Serve with: braised courgettes, French bread and Waldorf salad.
2. Heat the oil in a frying pan and fry the onion and garlic until transparent. Season the kidneys with pepper, dip in flour, shake off any excess and fry the kidneys for 5 minutes, turning frequently.
3. Pour the Cognac over the kidneys, flame and leave to burn out.
4. Season the cream with salt and stir it into the kidneys. Stir the butter, sugar and mustard into the sauce and heat for 8 minutes, without allowing the sauce to boil.
Serve with: braised courgettes, French bread and Waldorf salad.
serving amount
serves 4
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