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Veal kidney with Madeira sauce
Veal kidney with Madeira sauce

Veal kidney with Madeira sauce

Preparation 10 min
Cooking time 15 min
Servings 24 bites


  • 20 ml (1 heaping tbsp) butter
  • 1 big French shallot, thinly sliced
  • 300 ml (1 1/4 cups) demi-glace sauce or 600 ml (2 1/2 cups) veal stock, reduced to half
  • 80 ml (1/3 cup) Madeira
  • Salt and freshly ground black pepper
  • 2 veal kidneys, about 200 g (7 oz) each
  • 30 ml (2 tbsp) vegetable oil
  • 15 ml (1 tbsp) fresh Italian parsley, chopped


  1. In a saucepan, heat the butter over medium-high heat.
  2. Sweat the shallot for 2 to 3 minutes, without browning.
  3. Add the demi-glace and Madeira.
  4. Simmer for about 10 minutes. (Depending on the Madeira you're using, the consistency may vary. If needed, thicken the sauce with a bit of cornstarch dissolved in a bit of lukewarm water.)
  5. Season with salt and pepper.
  6. Keep warm.
  7. Cut the kidneys in half lengthwise.
  8. With a sharp thin knife, remove the fat and membranes.
  9. Cut the pared kidneys into 2 to 3 cm (1 in.) cubes.   
  10. In a skillet, heat the oil over high heat.
  11. Season the kidneys with salt and pepper.
  12. Sear in two steps. (The kidneys should be seared well, otherwise they will be chewy.)
  13. Brown on all sides for 2 to 3 minutes.
  14. Once the kidneys are seared, drain for at least 5 minutes to get rid of the blood.
  15. Add the kidneys to the sauce.
  16. Bring to a boil.
  17. Boil for 1 minute to heat them up well.
  18. Garnish with parsley.
  19. Serve immediately.
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