A delicately flavoured lemon sauce com-plements this dish of veal kidneys. Serve as a light luncheon or supper dish with steamed French beans and carrots.
1 oz. butter
3 veal kidneys, cleaned and prepared SAUCE
1 oz. butter
1 tablespoons flour
1 ½ oz. milk pared rind of
2 teaspoon fresh lemon thyme or
1/4 teaspoon dried thyme juice of
4 lemon slices, halved
8 parsley sprigs
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the veal kidneys and fry, turning frequently, for 4 minutes or until they are lightly browned all over. Reduce the heat to moderately low and fry the kidneys for a further 5 minutes, turning once. Remove the pan from the heat.
Transfer the kidneys to a board and, using a sharp knife, cut them into 2-inch slices. Return the kidneys to the pan and cook, turning and stirring frequently, for 20 minutes. Remove the kidneys from the pan and pat them dry with kitchen paper towels. Keep the kidneys warm.
To make the sauce, in a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, lemon rind and lemon thyme. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Reduce the heat to low and simmer the sauce for 10 minutes or until it has reduced slightly. Stir in the lemon juice and the kidney slices, and simmer the sauce for a further 4 to 6 minutes or until the kidney slices are heated through.
Remove the pan from the heat and remove and discard the lemon rind. Pour the mixture into a warmed serving dish. Garnish with the lemon slices and the parsley and serve immediately.