Veal Kidneys with Tarragon Sauce

Pasta dishes are always a good idea!

Preheat the kitchen stove to 80 °C and heat a plate as well.

Remove fine tendons and fat from the veal kidneys. Put them in milk for 120 minutes and let them cool down. Pour away the milk, dry the kidneys with kitchen roll and cut into 1 cm thick slices.

Heat the clarified butter in a frying pan. Cut the kidneys into 1/2 cm thick slices, season with salt and pepper and fry them heartily in portions for a total of two minutes each. Transfer to the preheated plate and keep warm in the 80 °C stove.

For the sauce, extinguish the gravy with Madeira and white wine.

Add the shallots with the tarragon sprigs (1). Boil the stock on medium fire to about half. Strain into a roasting pan, add the beef stock and bring to the boil again.

Chop tarragon leaves (2) and parsley very finely and stir in. Knead butter and flour together and stir into the boiling sauce in flakes; it should thicken slightly to a creamy consistency. Fold in the cream, mustard and tomato ketchup as well, season strongly with salt and freshly ground pepper and make the sauce for another two to three min.

Remove the sauce from the plate, place the warm veal kidneys in the sauce and serve on the spot – e.g. with pasta.

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