Vol-au-Vent of Veal Kidney

• 1 large vol-au-vent case
• 675 g/1½ lb veal kidney<

Set the oven to moderate (160°C, 325°F, Gas Mark 3) and put the vol-au-vent case on a heatproof plate in the oven to reheat. Alternatively, time the cooking of the pastry case to coincide with the finished filling. The main thing is that the vol-au-vent case must be hot before the filling goes in.

Skin the veal kidney. Cut into 4–5 pieces. Melt the butter in a frying pan and when hot an