Name: Veal Kidney in a Green Waistcoat (Rognon de veau ‘en habit vert’)
Yield: For two people
Cuisine: French
Ingredients: 1 small bouquet garni; 20 cl (⅓ pint) of veal stock; 1 teaspoon olive oil; 1 teaspoon mushroom purée; ½ teaspoon Dijon mustard; ½ teaspoon fromage blanc; 1 carrot, cut in rounds; half an onion, cut in rounds; white part of a leek, cut in rounds; 1 veal kidney; 4 large spinach leaves; 4 large lettuce leaves; salt, pepper

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1 veal kidney
4 large spinach leaves
4 large lettuce leaves

Method

Blanch the lettuce and spinach leaves in boiling water for one minute.
Remove every trace of fat from the veal kidney, season it with salt and pepper and wrap it in the spinach and lettuce leaves.
Heat the olive oil in the casserole, and brown the leeks, onion, carrot and bouquet garni for a moment before placing the kidney on top. Moisten with the ve