Title: Veal Kidneys a la Demidoff
Categories: Veal, Offal, Historical
Yield: 4 Servings
4 Veal kidneys
Salt and pepper
1/2 c Hot butter
2 Glasses sherry wine
1/2 pt Espagnole sauce
Mushrooms; sliced
Parsley; chopped
4 tb Butter
Lemon juice
1 1/2 pt Rice
Select kidneys with a pinkish color; cut in slices, season with salt
and pepper. Fry briskly and well with half cup butter. Drain off the
butter; put the kidneys on a plate. Put the wine Espagnole sauce and
some sliced mushrooms n the frying pan; reduce, then add kidneys,
parsley, 4 tablespoons butter and lemon juice; mix well without
boiling. Wash and cook the rice until tender, drain and press gently
into a border mold; keep warm. Unmold rice onto hot serving dish and
pour stewed kidneys into the center.
Submitted by Cassyjean - Torrington, CT
www.reciperascal.com
Demidoff was a wealthy pre-revolution Russian family who probably
had a French chef like Stroganoff did. - JW
