Veal kidney and sweetbreads with black trumpets
500 ml milk
1 litre water
1 tbsp coarse salt
400g veal ‘heart’ sweetbreads
1 veal kidney, trimmed of fat by the butcher
3 carrots, thickly sliced
40g dried black trumpet mushrooms
100g butter, chilled and chopped
2 French shallots, thinly sliced
1 tbsp olive oil
2 tbsp Cognac brandy
Salt and pepper
Serves
6
Preparation Time
30 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Alcohol, Beef, Vegetables
Recipe Type
Starters, Dinner, Party Food, Entertaining
Level of Difficulty
Easy