Veal kidneys sautéed in white wine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A simple and delicious dish of veal kidneys cooked with wine, shallots and herbs. The recipe may be adjusted according to personal preference by adding mustard or cream. Use these variations to transform this one recipe into three different meals.


  • 3 veal kidneys, outer fat removed
  • 60 g (2 oz) unsalted butter


  • Cut the kidneys in half and remove the central core, then cut them into bite-sized pieces. Melt two thirds of the butter in a flameproof casserole dish over high heat and brown the kidneys in batches for 2-3 minutes—taking care not to overcook. Remove the kidneys from the dish, set aside and keep warm.
  • Reduce the heat to medium and, using the same dish, melt the r