Ask your butcher to remove the membranes and fat from the kidneys. Cut them into 3/4-inch pieces. SautÄ them quickly in the butter and oil in a frying pan. Remove the kidneys from the pan and place on a serving platter, keep warm. Throw out the cooking fat and deglaze the pan with 2 tablespoons gin and the beer. Add the juniper berries, salt and pepper. Reduce by 1/3. Add the crÅme fraöche and cook until thickened. Strain the sauce over the kidneys. Serve with very thin French fries.
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4 veal kidneys
1 tbsp unsalted butter
1 tbsp cooking oil
2 tbsp gin
3/4 cup lager
10 juniper berries, crushed
1 tbsp crÅme fraöche
salt, pepper
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10
mn
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5
mn
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Be careful to keep the kidneys pink in the center. When overcooked kidneys become tough.
