Fricassee of Kidneys and Sweetbreads with Spinach

Name: Fricassee of Kidneys and Sweetbreads with Spinach (Fricassée de rognons et de ris de veau aux feuilles d’épinards)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: For two to three people
Cuisine: French
Ingredients: 1 good quality pale veal kidney; 6 generous tablespoons dry white wine; 1 shallot, finely chopped; 1 pinch paprika; ½ chicken stock cube; 300 g (10½ oz) leaf spinach; 1 set of veal sweetbreads; 1 tablespoon arachide oil; 35 g (1¼ oz) butter; 200 ml (⅓ pint) whipping cream; salt, pepper; salt, pepper

Fricassée de rognons et de ris de veau aux feuilles d’épinards

Preparation info

For
two to three
people

Difficulty
Medium
Ready in
35 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 good quality pale veal kidney
1 set of veal sweetbreads
300 g (10½

Europe
France
Main course
Mediterranean
Gluten-free

Method

Remove the stalks from the spinach and wash thoroughly in several waters. Drain and place in a medium-sized saucepan containing a tumblerful of fast-boiling salted water. The spinach will wilt as the water returns to the boil; remove it with a slotted spoon and refresh under cold running water, then drain. (Like all green vegetables spinach should be cooked uncovered and