Veal Kidneys in Madeira Sauce | Quebec veal
Using a sharp knife remove the fatty and conjunctive tissues and the uretheral canals from the Quebec Veal kidney and then separate the lobes. Put the lobes in a bowl containing water and milk or...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 1 Quebec Veal kidney (300 g (2/3 lb) untrimmed and 220 g (1/2 lb) if trimmed)
- Sufficient quantity, oil or butter
- 227 g (8 oz) mushrooms cut into large pieces
- Madeira wine sauce
- 75 ml (1/3 cup) Madeira wine or white grape juice
- 150 ml (2/3 cup) demi-glace sauce
- Salt and pepper to taste
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