Recipe of the week: Veal kidneys with Belgian gin and mustard
Recipe of the week: Veal kidneys with Belgian gin and mustard
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Why is it that kidneys have such a bad reputation? Most of my students first regard them with undisguised horror, but then most of them have never actually tasted kidneys. Once they do – prepared in this rich, unctuous, and piquant sauce – they usually love them.
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