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Veal Kidneys with Ermite
- Course Hors D'oeuvres & Appetizers
- Prep. Time 15 mins
- Cooking Time 15 mins
- Yields 4 servings
Preparation
What You Need
3
veal kidneys
1/4 cup
(60 ml)
butter
1 tbsp
(15 ml)
vegetable oil
1/4 cup
(60 ml)
dry white wine
1/4 cup
(60 ml)
cream
1/4 cup
(60 ml)
Canadian Blue Ermite cheese
1
tomato, peeled, seeded and diced
2 tbsp
parsley
Tarragon leaves
salt
Pepper, to taste
Instructions
Remove membrane from kidneys. Detach from lobe. Cut away any fat. Cut each one in half.
Heat butter and oil in pan. Sauté kidneys until golden, 3 to 4 minutes. Remove kidneys from pan and place in a sieve to drain juices. Remove extra fat from pan. Deglaze pan with wine.
Add crumbled Canadian Ermite, cream, salt and pepper and return kidneys to pan. Simmer for 6 to 7 minutes.
Add diced tomato, chopped parsley and tarragon. Cook another 4 to 5 minutes, stirring carefully.
Taste for seasoning. Serve with orzo, rice, etc, or on a bed of bitter salad greens.
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