Veal kidney and sweetbreads with black trumpets

Prep: 30 mins

Cook: 25 mins

Veal kidney and sweetbreads with black trumpets

This veal kidney dish is rich in flavour and pretty easy to make.

500 ml milk
1 litre water
1 tbsp coarse salt
400g veal ‘heart’ sweetbreads
1 veal kidney, trimmed of fat by the butcher
3 carrots, thickly sliced
40g dried black trumpet mushrooms
100g butter, chilled and chopped
2 French shallots, thinly sliced
1 tbsp olive oil
2 tbsp Cognac brandy
Salt and pepper

Combine the milk and the water in a large saucepan.

Add the coarse salt and the sweetbreads. Bring to the boil then reduce the heat to low and simmer for 15 minutes. Refresh under cold water.

Remove the fine membrane from the sweetbreads then devein and cut them into 4 cm cubes. Cut the kidney into similar size pieces and carefully devein.

Cook the carrots in a saucepan of boiling water fo 5 minutes, or until just tender. Drain.

Meanwhile, place the mushrooms in a saucepan and cover with hot water. Bring to the boil over a medium heat and cook for 5 minutes. Remove from the heat and let stand for 5 minutes to rehydrate.

Drain, reserving the cooking liquid.

Return the cooking liquid to the pan and cook over a medium-high heat until reduced by a quarter.

Melt half of the butter with the olive oil in a large frying pan over a medium-high heat.

Sauté the shallots, then add the mushrooms.

Stir in the carrots and sweetbreads, and finish with the pieces of kidney.

Brown everything, then flambé with the Cognac.

Add the reduced mushroom juice and season with salt and pepper. Use a slotted spoon to transfer the sweetbreads, kidneys and vegetables to a plate.

Whisk the remaining cold butter into the cooking juices and serve immediately.

Serves
6

Preparation Time
30 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Alcohol, Beef, Vegetables