Veal Kidney with Fresh Mushrooms and Green Noodles

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 10 oz (300 g) veal kidney
  • 1 fl oz (25 ml) white port
  • 2 oz (50 g) wild mushrooms (ceps, morels, oysters or chanterelles), sliced
  • 4 fl oz (125 ml) meat glaze
  • 1 fl oz (25 ml) double cream
  • 2 oz (50 g) butter
  • ½ teaspoon chives, finely chopped
  • Salt and pepper

For the green noodles

  • 8 oz (250 g) strong flour
  • 2 oz (50 g) spinach purée
  • 2 eggs
  • 2 tablespoons warm water
  • Salt


To make the green noodles, mix all the ingredients together to form a dough. Roll out, preferably with a noodle machine, and cut on the fine cutter. Blanch and cook for approximately 3 to 5 minutes in salted and oiled boiling water.

This recipe makes about 14 oz (400 g) noodles. You need 3 oz (75 g) to serve with the kidney; the rest will keep in the refrigerator for 2 to 3 days.

Pan-fry the kidney and remove while still pink. Keep warm.

De-glaze the pan with the port and add the mushrooms, meat glaze and cream. Reduce. When the desired consistency is achieved, beat in the cold butter. Add the chives, salt and pepper.

Finely slice the kidney and arrange on a serving plate. Pour the sauce freshly cooked noodles.