Veal Kidney Stewed in Champagne

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

You can also use lamb’s kidneys for this recipe, in which case you’ll need eight.


  • 1 veal kidney, thinly sliced
  • 1 onion, thinly sliced
  • 2 oz (50 g) butter
  • 5 fl oz (150 ml) Champagne
  • Mushroom ketchup
  • 1 tablespoon stock
  • Salt and pepper
  • Cream (optional)


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.