Veal Kidneys with Lettuce Salad

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

The freshest veal kidneys from naturally raised calves are free from any unpleasant musky odor and do not require soaking or marinating.

Ingredients

Veal Kidneys - 2 lbs
Chicken Broth - 10 fl oz
Eel - 2 pieces
Garlic - 6 cloves
Spanish onions - 1 head
Parsley - 0.7 oz
Butter - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the fat and membranes from the buds and cut out the pale cores. Slice the buds thinly and sauté them in butter for thirty seconds on each side, so they don't turn rubbery.

Step 2

Transfer them to a warm place, and add chicken broth, finely chopped onion, and garlic to the sauce left from the kidneys. Simmer for a few minutes. Then season with salt and pepper (if you are using bouillon cubes, you probably won't need additional salt), return the veal kidneys to the sauce, and also add finely chopped parsley and thinly sliced lettuce. Mix well and serve immediately.