Veal kidneys with Belgian gin and mustard (Kalfsnierkes op z'n Gents / Rognons de veau a la Gantoise) from The Taste of Belgium (page 178) by Ruth Van Waerebeek

  • shallots
  • genever
  • Show all ingredients...

  • EYB Comments

    Can substitute Cognac for genever, heavy cream for whipping cream, dried tarragon for tarragon, and Tierenteyn mustard for Dijon mustard. Can use the book's "Marie's beef broth (Marie's vleesbouillon / Fond blanc de boeuf)" recipe.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrot timbales (Wortelbroodjes / Petits pains de carottes); Casserole of wild mushrooms (Stoofpotje van wilde paddestoelen / Poelee de champignons sauvages); The one and only truly Belgian fries (Frietjes / Pommes frites)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for genever, heavy cream for whipping cream, dried tarragon for tarragon, and Tierenteyn mustard for Dijon mustard. Can use the book's "Marie's beef broth (Marie's vleesbouillon / Fond blanc de boeuf)" recipe.

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