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Scrambled Eggs with Veal Kidneys

  • 2 veal kidneys
  • Salt and pepper
  • Butter
  • Sherry wine
  • 3 eggs
Remove fat from 2 veal kidneys, soak in water 2 hours. Drain, wipe meat dry with clean cloth; cut kidneys into thin slices, season with pepper and salt, saute in hot butter. Add a little sherry wine. Figuring on 3 eggs for each 2 people, prepare well-seasoned scrambled eggs, cook them slowly in pan lined with butter, stirring them from bottom as they cook. Place the slices of kidney in center of large hot platter, make a ring of the scrambled eggs around them, pour the meat juice over the eggs.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009
5 min 120 min 125 min

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