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Veal Kidney Stewed in Champagne
- Serves
2
- Difficulty
Easy
By Keith Floyd
Published 1988
You can also use lamb’s kidneys for this recipe, in which case you’ll need eight.
Ingredients
1 1 2 oz 50
Method
Fry the kidney and onion in butter to a nice brown. Transfer to a clean stewpan and add the Champagne, a little mushroom ketchup, the stock and salt and pepper. Stew gently until tender and then serve very hot. A little cream can be added if desired.
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