Veal Kidneys with Lettuce Salad
Main Dishes • Romanian
Description
The freshest veal kidneys from naturally raised calves are free from any unpleasant musky odor and do not require soaking or marinating.
Ingredients
- Veal Kidneys 0 lbs
- Chicken Broth 10 fl oz
- Eel 2 pieces
- Garlic 6 cloves
- Spanish onions 1 head
- Parsley 0 oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the fat and membranes from the buds and cut out the pale cores. Slice the buds thinly and sauté them in butter for thirty seconds on each side, so they don't turn rubbery.
Step 2
Transfer them to a warm place, and add chicken broth, finely chopped onion, and garlic to the sauce left from the kidneys. Simmer for a few minutes. Then season with salt and pepper (if you are using bouillon cubes, you probably won't need additional salt), return the veal kidneys to the sauce, and also add finely chopped parsley and thinly sliced lettuce. Mix well and serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!