Les Rognons de Veau à l’Armagnac

Veal kidneys in armagnac

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

You could hardly find anything simpler than the next recipe which comes from the Landes and uses the local armagnac to set off the rich taste of the kidneys. Note that, as usual, the sauce is very short and concentrated.


  • 2 veal kidneys
  • 3 tablespoons goose or duck fat
  • salt, pepper


Slit the kidneys and remove the white core. Soak them in water for 2 or 3 hours.

Cut them into bite–sized pieces and dry these on kitchen paper. Heat the fat in a frying pan, choosing one with a close-fitting lid. When the fat is really hot, add the kidneys and toss them briefly to seal them. Season generously and flamber them in the brandy.

When the flames have died down, add t