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Sauteed Veal Kidneys With Juniper Berries
(Rognons de Veau a la Liegeoise)
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| What You Need: |
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4 veal kidneys (about 6 to 8 ounces each), peeled and trimmed of excess fat
Salt
Freshly ground black pepper
4 tablespoons butter
2 tablespoons vegetable oil
16 juniper berries, slightly bruised with the flat of a cleaver or large, heavy knife
½ cup gin
¼ cup chicken stock, fresh or canned
1 tablespoon butter, softened
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| How To Cook: |
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1. With a sharp knife cut through each kidney horizontally to within about ½ inch of the rounded edge. Open the kidneys gently and spread them as flat as possible.
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2. Then, to hold them in shape, thread 2 short metal skewers diagonally crosswise to one another through each kidney (see drawing below). Sprinkle the kidneys on both sides with a little salt and a few grindings of pepper.
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3. In a heavy 12-inch skillet, melt the 4 tablespoons of butter with the oil over high heat. When the foam begins to subside, drop in the juniper berries and place the kidneys in the pan cut side down. Saute the kidneys for 4 to 5 minutes on each side, or until they are lightly browned.
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4. Warm the gin in a small pan over low heat, ignite it with a match, and pour it flaming over the kidneys, meanwhile sliding the skillet back and forth over the heat.
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5. When the flames die, transfer the kidneys with tongs or a slotted spatula to a heated platter and drape the platter with foil to keep the kidneys warm while you make the sauce.
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6. Add the chicken stock to the liquid remaining in the skillet and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.
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7. Cook briskly, uncovered, until the sauce is reduced to a syrupy glaze. Remove the pan from the heat and swirl in the tablespoon of softened butter.
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8. Carefully remove the skewers from the kidneys, pour the sauce over them,and serve at once, accompanied perhaps by pommes a la liegeoise.
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