Normandy Style Calf’s Kidney

normandy style calf kidney

Normandy Style Calf's Kidney

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The Normandy Style Calf's Kidney recipe is a traditional French dish served as a main course. It is typically made with beef kidneys, but any type of beef will work.
Servings: 4
Calories: 428


  • 1 1/2 lb small calf's or pig's kidneys without fat
  • salt and freshly milled black pepper
  • 1 cooking apple
  • 1 onion
  • 3 tablespoons oil
  • 1 oz butter
  • 1 1/2 tablespoons Calvados
  • 5 tablespoons cream
  • 1/2 teaspoon sugar
  • parsley to garnish optional


  • Wash, dry and thickly slice the kidneys. Rub the kidneys with salt, cover and leave to stand for 30 minutes.
  • Peel the apple, core using an apple corer and cut the apple into thick rings.
  • Dice the onion. Wash the kidneys and pat them dry. Heat the oil in a large frying pan, fry the onion until transparent, add the kidneys, then the butter and Calvados. Flame the Calvados using a match and leave it to burn out.
  • Season the cream with salt and pepper and add it to the kidneys. Sprinkle the apple slices with sugar and add them to the pan. Simmer over a low heat for 5 minutes and season to taste. Sprinkle with chopped parsley if liked.
  • Serve with: Potato Puree, recipe page 9, and chicory salad.
Calories: 428 kcal
Carbohydrates: 10 g
Protein: 29 g
Fat: 29g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 584 mg
Sodium: 265 mg
Potassium: 494 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 815 IU
Vitamin C: 27 mg
Calcium: 38 mg
Iron: 8 mg
Cuisine French
Ingredients Kidney, Offal
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