Veal Kidneys

Ingredients

• 1 veal kidney (500 g)
• milk (for soaking the kidney)
• 1 onion (60 g)
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp sugar
• 150 ml dry sherry
• 50 g Heavy cream
• 1 fresh bay leaf
• Salt
• pepper (ground)
• 1 tbsp finely chopped tarragon

Instructions

1. 1.

   Halve the veal kidney lengthwise, trim it, rinse well and soak in milk for about 45 minutes covered. Remove, pat dry and cut into bite‑sized pieces.

2. 2.

   Peel the onion and garlic; roughly chop the onion and dice the garlic finely. Heat oil in a pan, quickly sear the kidney pieces in batches until browned, remove and keep warm.

3. 3.

   Sauté the onion and garlic in the residual fat until translucent, sprinkle with sugar, deglaze with sherry, add the bay leaf and simmer covered for 5 minutes. Remove the bay leaf, season with salt and pepper, then set aside from heat. Stir in the cream and half of the tarragon, return the kidneys with their juices to the pan and gently warm (do not boil). Arrange the kidneys on a preheated bowl and sprinkle with the remaining tarragon before serving.