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: 200 ml (⅓ pint) whipping cream; salt, pepper; 6 generous tablespoons dry white wine; ½ chicken stock cube; 1 pinch paprika; 35 g (1¼ oz) butter; 1 good quality pale veal kidney; 1 set of veal sweetbreads; 300 g (10½ oz) leaf spinach; 1 shallot, finely chopped; 1 tablespoon arachide oil

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

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