Beer Recipes » Main dishes » Kidneys with Chimay Red
Ingredients:
800 gr (1.75 lb.) of veal kidneys
100 gr (3.5 oz.) of flour
50 gr (1.75 oz.) of butter
30 cl (10 fl.oz) veal stock
30 cl (10 fl.oz) of Chimay Red
4 tablespoons of old-fashioned mustard (with grains)
1 egg yolk
25 cl (1 fl.oz.) of fresh cream
800 gr (1.75 lb.) of veal kidneys
100 gr (3.5 oz.) of flour
50 gr (1.75 oz.) of butter
30 cl (10 fl.oz) veal stock
30 cl (10 fl.oz) of Chimay Red
4 tablespoons of old-fashioned mustard (with grains)
1 egg yolk
25 cl (1 fl.oz.) of fresh cream
Preparation:
Clean the kidneys and cut them into thin slices. Flour each slice and fry in butter for 2 minutes each side.
Add salt and pepper.
Pour the Chimay Red into a deep frying pan and reduce on a gentle heat. Add the veal stock and leave to reduce again.
Mix in the mustard, egg yolk and fresh cream. Add the mixture to the sauce.
Check the seasoning.
Reheat the kidneys for 2 minutes in the sauce on a very low heat before serving.
Clean the kidneys and cut them into thin slices. Flour each slice and fry in butter for 2 minutes each side.
Add salt and pepper.
Pour the Chimay Red into a deep frying pan and reduce on a gentle heat. Add the veal stock and leave to reduce again.
Mix in the mustard, egg yolk and fresh cream. Add the mixture to the sauce.
Check the seasoning.
Reheat the kidneys for 2 minutes in the sauce on a very low heat before serving.
Preparation Time: 10 min
Cooking Time: 10 min
Source: http://www.chimay.com
