Veal Kidney and Mushroom Pie

Name: Veal Kidney and Mushroom Pie
Yield: FFR—8 servings
Cuisine: French
Ingredients: 2 cups veal cubes from trimmings or from shoulder; 2 cups veal cubes from trimmings or from shoulder; 1 tablespoon unbleached all-purpose flour; 2 cups veal cubes from trimmings or from shoulder; Salt; 1 pound fresh brown mushrooms, quartered; 2 veal kidneys, trimmed of membranes and fat and cut into ½-inch cubes; Pepper from the mill; ⅔ cup water; ½ cup dried boleti mushrooms; Unsaturated oil of your choice as needed; ½ recipe pastry of your choice; Small bouquet garni of 5 parsley stems, ½ Turkish bay leaf, and 1 sprig dried thyme; Small bouquet garni of 5 parsley stems, ½ Turkish bay leaf, and 1 sprig dried thyme; Small bouquet garni of 5 parsley stems, ½ Turkish bay leaf, and 1 sprig dried thyme; 2 tablespoons skim milk; 1½ to 2 cups warm Secondary Stock or other stock of your choice; 1 clove garlic, chopped; 1 shallot, chopped; Small bouquet garni of 5 parsley stems, ½ Turkish bay leaf, and 1 sprig dried thyme

Preparation info

FFR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a good recipe to use veal trimmings left from the boning of full loins and not used to prepare a sauce.

Ingredients

½ cup dried boleti mushrooms
⅔ cup water
½ recipe pastry

Europe
France
Pie
Mediterranean

Method

Soak the dried mushrooms in the cup of water overnight; they will absorb all the water. Prepare the chosen pastry and keep it well chilled. Heat ½ tablespoon of the oil over medium-high heat in a nonstick skillet or sauteuse pan and sauté the fresh mushrooms and cook until all their moisture has evaporated. Season with salt and pepper and remove to a plate. Do not clean the pan.

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