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Kidneys Berry-Style Recipe
Total time: 1hr to 2hr
Preparation time: 30 minutesCooking time: About 45 minutes
Difficulty: Average
Ingredients
Ingredients
- 4 portions of veal Rognon
- 24 white mushrooms
- 24 pearl onions
- 100 g (3 1/2 oz.) bacon, in small pieces
- 80 g (3 oz.) shallot
- 50 g (2 oz.) flour
- 500 ml (2 cups) red wine
- 500 ml (2 cups) veal stock
- 100 ml (6 tbsp.) white vermouth (Noilly Prat)
- 50 ml (3 tbsp.) oil
- 1 clove of garlic
- Salt, pepper, thyme, bay leaf
Method
- Brown the bacon pieces in oil with the pearl onions and mushrooms. Add the flour, then the red wine and light brown stock. Season with salt and pepper, add a clove of garlic, thyme and bay leaf. Cook for 25 minutes, stirring often so that it doesn't stick.
- Trim the fat from the kidneys and cut them into 6 thick slices. Season with salt and pepper. Brown the slices for 1 minute on each side in hot butter; add the chopped shallots and cook gently; deglaze with the white vermouth.
- Reduce; add the sauce and garnish; simmer for 4-5 minutes and serve immediately.
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With the special collaboration of the Jacques Cœur Hotel School in Bourges and Charles Gilles, culinary instructor
A recipe from François Bernard of the Restaurant Jacques Coeur in Bourges
With the special collaboration of the Jacques Cœur Hotel School in Bourges and Charles Gilles, culinary instructor
A recipe from François Bernard of the Restaurant Jacques Coeur in Bourges
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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