Veal and Kidney Rissoles with Fresh Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Use veal kidneys if possible but lamb’s kidneys will still give these rissoles a lovely softness and enriched flavour. I like the rissoles best when they are served with spinach and egg noodles and sprigs of bright green and still very slightly crisp steamed broccoli.


For the Sauce

  • 3 tablespoons extra virgin olive oil
  • 50 g (2 oz) butter


Prepare the sauce first. Heat the olive oil and butter in a saucepan over a medium heat, add the chopped tomatoes and garlic and season with salt and black pepper. Cover the pan, reduce the heat and cook very gently for about 20 minutes until the tomatoes are completely mushy. Stir in the tomato purée and adjust the seasoning if necessary. Remove the pan from the heat and leave on one side whil