Traditional recipe from The Netherlands
- 1 large calf's kidney
- 2 tbsp of chopped onions
- 1 tbsp of butter or margarine
- salt
- 2 tbsp of flour
- 2/3 cup of stock
- Worcestershire sauce
- pepper
- 4 slices of stale bread
- 1 egg, beaten
- 1 tbsp of milk
- 1/4 cup of dry bread crumbs
- fat (for frying)
- parsley
Wash and clean the kidney. Parboil in water for 1 minute.
Discard the water and chop the kidney very finely.
Sauté onions in the butter, add kidney before the onions turn brown.
Add salt and continue frying until light brown.
Sprinkle flour over the mixture and gradually add the stock. Cover and allow to simmer very slowly for 15 minutes.
Add the Worcestershire sauce and pepper. Set aside to cool.
Cut the bread slices in half. Heap kidney mixture on the bread.
Put the egg in a deep plate and dip the pieces of bread. Coat with bread crumbs.
Deep fry it at 180° C until golden brown.
Serve on a platter covered with absorbing paper and garnish with fresh parsley sprigs.
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