Simon Hopkinson

Sauté of Veal Kidneys with Shallots, Sage and Beurre Noisette

Preparation info

    • Difficulty

      Easy

Appears in

#7Roast Chicken & Other Stories

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is the sort of dish that can be put together in no time and would work just as well with liver, sweetbreads, brains or any other light meat that can be cooked quickly.

Ingredients

  • 2 veal kidneys, suet removed and trimmed of any excess fat and membrane
  • 75 g/3 oz butter<

Method

Cut the veal kidneys into small pieces respecting their natural divisions. Remove any unwanted sinew or fat. Spread the pieces of kidney out on a plate. In a large and not-too-heavy frying pan, or a wok if you prefer, heat 25 g/1