Ingredients – Preparation time approximately 40 minutes – serves 4

• 400 g veal
• 200 g calves kidneys
• Clarified butter for frying
• 1 tablespoon plain flour
• 1/2 teaspoon salt, and a little pepper
• 2 tablespoons of finely chopped Italian flat parsley

Sauce 

• 1 tablespoon butter
• 200 g button mushrooms, sliced 1/2 onion, finely chopped
• 100 ml white wine
• 200 ml double cream
• 100 ml meat stock
• 1 tablespoon corn flour

Method

• Cut veal and calves kidneys into thin strips
• Heat clarified butter in flying pan
• Toss meat and kidneys in a little flour, fry in batches for approximately 2 minutes, then remove
• Season with salt & pepper, keep warm. Reduce hear, wipe pan
• To make sauce melt butter in the same frying pan
• Sweat slowly button mushrooms and onion
• Add 100 ml of white wine and reduce by half
• Blend well –  200 ml double cream, meat stock and corn flour, then add to the pan, bring to boil, stirring, cook for approximately 3 minutes.
• Return meat and kidneys to pan, warm through.
• Season with salt and pepper
• Garnish with finely chopped Italian flat parsley
•  To serve –  put meat and sauce onto plates, garnish with parsley.

Tips

• omit kidneys, in which case increase quantity of veal to 600 g.
• serve with Rosti – see separate recipe.

Per person: 27 g fat, 33 g protein, 7 g carbohydrate, 406 calories – recipe & photo from The Swiss Cookbook by Betty Bossi