Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Veal Kidneys with Ermite Cheese https://www.metro.ca/userfiles/image/recipes/Rognons-veau-Bleu-Ermite-canadien-3777.jpg PT10M PT20M PT30M
Remove membrane from kidneys and cut away any fat. Cut each kidney in half.In a frying pan, heat butter and oil over medium-high heat. Cook kidneys until golden. Remove from pan and drain in a sieve. Remove fat from pan and deglaze pan with wine.Add cheese,, cream, salt and pepper and return kidneys to pan. Simmer for 6 or 7 minutes.Add tomato, parsley and tarragon. Cook for 4 or 5 minutes more, stirring carefully.Taste for seasoning. Serve with orzo or rice, or on a bed of bitter salad greens.
4
3 1 3 3
3 veal kidneys 3 Tbsp. (45 mL) butter 1 Tbsp. (15 mL) vegetable oil 1/4 cup (60 mL) Dry white wine 1/4 cup (60 mL) crumbled canadian ermite blue cheese, about 115 g 1/4 cup (60 mL) cream Salt and pepper to taste 1 tomato, peeled, seeded and diced 2 Tbsp. (30 mL) chopped fresh parsley tarragon leaves
Veal Kidneys with Ermite Cheese

Veal Kidneys with Ermite Cheese

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    veal kidneys
  • 3 Tbsp.
    (45 mL)
    butter
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 1/4 cup
    (60 mL)
    Dry white wine
  • 1/4 cup
    (60 mL)
    crumbled canadian ermite blue cheese, about 115 g
  • 1/4 cup
    (60 mL)
    cream

  • Salt and pepper to taste
  • 1
    tomato, peeled, seeded and diced
    You might like:

    Flyer Deals  (2)
    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.49 ea.

    284 g PRODUCT OF CANADA OR MEXICO


    EGGPLANTS

    EGGPLANTS

    $1.79 /lb

    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


  • 2 Tbsp.
    (30 mL)
    chopped fresh parsley

  • tarragon leaves
Imprimer ma sélection

Preparation

Remove membrane from kidneys and cut away any fat. Cut each kidney in half.

In a frying pan, heat butter and oil over medium-high heat. Cook kidneys until golden. Remove from pan and drain in a sieve. Remove fat from pan and deglaze pan with wine.

Add cheese,, cream, salt and pepper and return kidneys to pan. Simmer for 6 or 7 minutes.

Add tomato, parsley and tarragon. Cook for 4 or 5 minutes more, stirring carefully.

Taste for seasoning. Serve with orzo or rice, or on a bed of bitter salad greens.

Source : Féd. producteurs de lait du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.