Family Best Time >> Food

Bearnaise breaded veal kidneys, candied apples


Ingredients:4 people
  • veal kidneys in their fat
    2 beautiful
  • charlotte potatoes
    500 g
  • White chicken stock or chicken broth
    25 cl
  • Béarnaise sauce
    250 g
  • butter
    100g
  • breadcrumbs
  • Dijon mustard
  • salt, ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:25 minutes


Cut the veal kidneys into eight slices

Brush them with mustard

Peel and wash the potatoes

Cut them to the size of a 5 cm slice

Brown the potatoes with 40 g of butter, then moisten with the chicken stock, let reduce, set aside.

Prepare the Béarnaise sauce

Gently fry the kidney slices in 60 g of butter, season with pepper, drain on paper towel.

Arrange the slices of mustarded kidneys on a plate accompanied by the potatoes.

Cover and serve the rest of the sauce in a sauce boat.