Home for Beer  Beers  Breweries Beer World Beer Community BEEReSHOP  
Beer planet 3D  Face Book  Twitter  Flickr  Tell a Friend  RSS   
   
Accessories
 
 Beer Glassware
 Beer Books
 Beer TShirt
 Beer Opener
 Beer Sign
 Coaster
 Beer Crate
 Browse by Brewery
 

Around Beer
 
 Articles
 Beer Tasting
 Beer Dictionary
 

About Beer
 
 Hops
 Malts
 Yeast
 Water
 Beer Colors
 

Beer Recipes
 
 Dessert
 Main dishes
 Starters
 Salad
 Soup
 Liqueur
 

November  2017
Mn Tu We Th Fr Sa Su
10 11 12 
13 14 15 16 17 18 19 
20 21 22 23 24 25 26 
27 28 29 30 

Beer Search
 
  Beer
  Brewery
  Barcode
  Beer Recipes
  Beer Dictionary
  
 

Beer Recipes » Main dishes » Kidneys with Chimay Red

Ingredients:

800 gr (1.75 lb.) of veal kidneys
100 gr (3.5 oz.) of flour
50 gr (1.75 oz.) of butter
30 cl (10 fl.oz) veal stock
30 cl (10 fl.oz) of Chimay Red
4 tablespoons of old-fashioned mustard (with grains)
1 egg yolk
25 cl (1 fl.oz.) of fresh cream

Preparation:

Clean the kidneys and cut them into thin slices. Flour each slice and fry in butter for 2 minutes each side.
Add salt and pepper.

Pour the Chimay Red into a deep frying pan and reduce on a gentle heat. Add the veal stock and leave to reduce again.

Mix in the mustard, egg yolk and fresh cream. Add the mixture to the sauce.
Check the seasoning.

Reheat the kidneys for 2 minutes in the sauce on a very low heat before serving.
Cooking Time:    10 min
Number Persons:    4
Preparation Time:    10 min
Difficulty Level:    Average
Note:    Serve with sautee potatoes.
Source:    http://www.chimay.com

Rate this Receipe:

Excellent    Good    OK    Bad    Very Bad   
Submit your Recipe
 
 
 
 » 
 

 
Cooking with beer
Dessert, Soup, Starters,
Salad, Main dishes, Liqueur...
Beer Brats (Bratwurst)...
 » 
 

 
3DeSHOP
 » 
 

 
Beer accessories
The largest selection of beer glasses, beer books, beer t-shirts and more ...

 Beer Glassware
 Beer Books
 

 
 » 
 

  copyright ©  InteliTrust.com 2007   |  Contact Beer Planet  |  Site Map