Name: Veal kidneys with a Roquefort and walnut butter
Total time: 2 h
Ingredients: 1 veal kidney, whole; 1 tbsp of vegetable oil; 1 tbsp of Armagnac; 2 tbsp of veal stock, strong; salt; pepper; flat-leaf parsley, chopped; 100g of Roquefort cheese; 100g of unsalted butter, softened; 1/4 garlic clove, finely chopped; Tabasco; 1/4 bunch of flat-leaf parsley, picked, blanched and chopped; 25g of walnut halves, chopped; 500g of Désirée potatoes, washed, peeled and cut into large, even chunks; sea salt; 250ml of milk; 125g of butter, cut into cubes; salt; pepper; nutmeg, fresh

Veal kidneys with a Roquefort and walnut butter

by Henry Harris

Ingredients

Fresh Meat

1 veal kidney, whole

Oils & Vinegars

1 tbsp of vegetable oil

Beverages

1 tbsp of Armagnac

Delicatessen

2 tbsp of veal stock, strong

Salad & Fresh Herbs

flat-leaf parsley, chopped
1/4 bunch of flat-leaf parsley, picked, blanched and chopped

Cheese

100g of Roquefort cheese

Dairy

100g of unsalted butter, softened
250ml of milk
125g of butter, cut into cubes

Fruit & Vegetables

1/4 garlic clove, finely chopped
500g of Désirée potatoes, washed, peeled and cut into large, even chunks

Spices & Dried Herbs

nutmeg, fresh