Rognon De Veau à La Liégeoise

Veal kidney à la Liégeoise

Method

This simple but excellent dish is one of the gastronomic achievements of the Walloons, and like most simple dishes it requires some skill to do properly. The veal kidney, with the fat, is put in very hot butter and well seasoned with salt and pepper. When it begins to brown, the pan is covered and put on a slow fire. After 4 or 5 minutes, 1 tablespoon of white wine or water is added. A few minutes before removing the kidney from the pan, sprinkle with 1 heaped teaspoon of juniper berries, previously pounded to a powder in a mortar, add another tablespoon of white wine or water and 1 heaped teaspoon of butter, divided in small pieces. The kidney should take about 10 minutes to cook.

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