Stéphane Reynaud

Rognons de Veau

Veal Kidneys

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Veal kidneys in their fat 3
  • Salt, pepper
  • String

Method

  1. Carefully remove the kidneys from their fat, reserving the fat. Remove the fine membrane of the kidneys as well as the fatty centre. Season, replace them in their fat and tie it all up like a roast.
  2. Preheat the oven to 220°C,