• Gilles GB

Fat-roasted veal kidney, rosemary juice

An ancient, classic recipe, taken from an issue of Thuries Magazine dating from the 20th century, from another time ...

The tripe, the liver, the kidneys, the thymus, the intestine, but also the foot, the paw, the heart, or the cheek as many products considered as "not noble" but so good,

Consumed since the beginning of the ages, the consumption of tripe products will gradually decrease towards the end of the 20th century in Europe, while in Asia it remains significant,

Each region and each country has their specialties in tripe and tripe delicatessen, I will only mention here a few regional dishes among many others, the famous andouillette, andouille, colhas de moton (pronounced "couilla dé moutou") ) in Limousin, the Gras-double Lyonnais, the Pieds packets Marseillais, the Tripes à la mode de Caen, and I will stop this enumeration there at the risk of upsetting a large half of the tripe planet,

The veal kidney, for me, one of the finest organ meats, and for this recipe we will need them in the raw state, i.e. not degreased,

For this recipe, you will need for 4 people:

  • 2 Kidneys in their fat,

  • 10 Potatoes,

  • Salt, pepper, clarified butter, potato starch,

  • 50 cl of veal juice,

  • 2 sprigs of rosemary,

  • 20 g Butter.


  • Degrease the kidneys, leaving 1/2 cm of fat around,

  • Peel the potatoes, mince them in thin rings,

  • Season the potatoes with clarified butter and a little potato starch,

  • Arrange them in a circle in a small mold,

  • Bake at 180 ° C for about 12 minutes,

Rosemary juice

  • Reduce the veal juice with the rosemary,

  • Sieve, season, mount in butter,


  • Season the kidneys,

  • Sear them without fat,

  • Cook them in an oven at 180 ° C, basting frequently during cooking, until desired cooking (ideal being pink, but all tastes ....),


  • Slice 1/2 kidneys, place on a plate,

  • Unmold an "Anna" potato,

  • Pour the rosemary juice,

  • Decorate with rosemary and whatever goes through your head ;-)

And to accompany this "medieval" recipe, why not a red Bandol from the Domaine de la Bégude (around 30 €) or a Cahors a Chateau Lamartine - Cuvée Particulière (around 15 €).

I wish you a moment of pleasure with this "ancestral" recipe and see you very soon, and as always I hope to read your comments (unfortunately quite rare ....)

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