Sauté of Veal Kidneys with Shallots, Sage and Beurre Noisette

Name: Sauté of Veal Kidneys with Shallots, Sage and Beurre Noisette
Ingredients: 6 small spring onions, mostly green, finely sliced diagonally; 2 tbsp red wine vinegar; 18–24 sage leaves; 3 large shallots, peeled and finely chopped; salt and pepper; salt and pepper; 1 tbsp olive oil; 75 g/3 oz butter; 2 veal kidneys, suet removed and trimmed of any excess fat and membrane

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                 

Ingredients

            
   <

Method

                                         