Rognon de Veau Liégeoise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a veal kidney, trim it but leave just a little of the fat which surrounds it. Melt some butter in a saucepan; when it has reached the foaming stage put in the kidney, whole, salt and pepper and brown it lightly all over. Then add a small quantity of water, or better still, of dry white wine, cover the pan and cook on a slow fire.

Meanwhile pound a few juniper berries and three or four minutes before serving, sprinkle them all over the kidney, add a little lemon juice and, just at the end, a few small pieces of butter to bind the sauce. Shake the pan well in order to do this and serve. The kidney should be rather pinkish in the middle and the whole of the cooking should not take more than about ten minutes.