Ingredients

• 2 veal kidneys
• 0.85 cups veal gravy (see recipe rabbit gravy - rabbit fillet with lentil)
• 4 large, violet turnips
• 0.1 oz. saffron powder
• 0.42 cups veal bouillon
• 0.31 lbs. butter
• 3 chervil pieces
• Salt, pepper

Instructions

1. Degrease entirely the kidneys and remove the thin skin that covers them. Then, cut them into small “ballsâ€ÂÂ�, following the form of lobes.
2. Cut the turnips into "garlic cloves" or, to simplify, into large sticks of 0.4 x 1.8 x 2 in.
3. Blanch them by putting them for 5 minutes into a saucepan with salted, boiling water. Keep them lightly crunchy.
4. Drain. Refresh in cold water. Drain again.
5. Pour 0.42 cups bouillon in a saucepan. Add the saffron and mix energetically. Put the turnips inside and reduce on full flame.
6. When there is only about 2 tbsp. liquid left and the turnips are lightly preserved, add 1.4 oz. butter and let the juice slowly bind. Adjust the seasoning.
7. Lightly reduce the veal gravy. Bind it with 1.8 oz. butter and season.
8. Season the kidneys. Putt hem in a pan with 1.8 oz. butter and cook slowly. Keep the pan moving, so that the kidneys do not color too much. Thus, the kidneys will stay soft. This will take about 7 minutes.
9. Present the kidneys in the middle of the preheated serving dishes, surrounded by a crown of turnips.
10. Cover the kidneys with some gravy and decorate with chervil.

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