Sautè of Veal Kidneys with Shallots, Sage, and Beurre Noisette

Recipe-4096

Course Main Dishes Total Time Under 30m

Ingredients in this Recipe

1 tbsp olive oil
18–24 sage leaves
2 tbsp red wine vinegar
2 veal kidneys, suet removed and trimmed of any excess fat and membrane
3 large shallots, peeled and finely chopped
6 small spring onions, mostly green, finely sliced diagonally
6 tbsp butter
Salt and pepper

Recipe Preparation

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