Normandy Style Calf's Kidney
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.
Ingredients
- 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
Instructions
- 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