The Art of Dutch Cooking/C.Countess Van Limburg Stirum 2001

Ragout of Veal Kidneys on Bread (Nierbroodjes)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 veal kidneys 1/2 bay leaf 1/4 teaspoon salt
1/2 small onion 1/2 cup butter 3 tablespoons flour
1/2 cup cream 1 tablespoon chopped parsley bread crumbs
12 slices stale white bread without crusts



1 Soak the kidneys in water for 2 hours, changing the water twice. Bring fresh water to a boil with the bay leaf, salt, and onion. Add the kidneys and boil for 1/2 hour.
2 Melt 3 tablespoons butter and blend in the flour. Add 1 cup liquid (1/2 cream, 1/2 stock), soy sauce, and parsley. Cook and stir until the sauce is smooth and thick. Chop the kidneys and add to the sauce. Fry the slices of bread in butter. Divide the kidney ragout in twelve parts. Put one part on each slice of bread, sprinkle with bread crumbs (rather a thick layer), dot with butter, and put for 10 minutes in a moderate oven (325 F.).

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