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Böbrek (Kidneys)

Europe › France
serves 4 55 min Medium 19 versions
Dinner Stovetop
Meat Dishes

Veal Kidneys in Lemon Sauce

One of 19 versions of Böbrek (Kidneys). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 3 piece veal kidneys · trimmed of fat and washed
  • 30 gram butter
  • For the sauce
  • 30 gram butter
  • 2 tablespoon flour
  • 300 gram milk
  • 1 piece grated lemon zest
  • 1 coffee spoon oregano
  • 1.5 piece juice of the lemon
  • For the garnish
  • 4 slice lemon · halved
  • 8 sprig parsley

How to make it

Open in kitchen mode
  1. Melt 30 g of butter in a large pan.
  2. Once the foam has died down and the fat is hot, put in the kidneys.
  3. Fry them for 4 minutes, turning them.
    4 min
  4. Turn the heat down, turn them once more and cook for 5 minutes.
    5 min
  5. Take the pan off the heat.
  6. Put the kidneys on a board and slice them 1-1.5 cm thick with a sharp knife.
  7. Put the slices back in the pan.
  8. Cook for another 20 minutes, stirring now and then.
    20 min
  9. Transfer the kidneys to a serving dish lined with a paper napkin.
  10. Cover the dish with aluminium foil to keep it hot.
  11. For the sauce, melt the remaining 30 g of butter in a small pan.
  12. Add the flour and cook it for 1-2 minutes, stirring.
    2 min
  13. Add the milk a little at a time, stirring constantly to keep it from going lumpy.
  14. Cook over a low heat until it thickens.
  15. Add the grated lemon zest and the oregano and stir.
  16. Take the pan off the heat.
  17. Add the lemon juice a little at a time, stirring.
  18. Pull the napkin out from under the kidneys and pour the sauce over them.
  19. Decorate with slices of lemon and parsley and serve.
Tips

Add the lemon juice after taking the pan off the heat; putting acid into a hot milk sauce splits it. The source gives no salt; season the sauce to taste. Served as a light lunch, or as dinner with green beans and carrots.

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Böbrek (Kidneys) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Sauteed — with tomato, pepper and cumin base Chinese style — fried in wine and cornflour In butter — white wine, mustard, the quickest In their own fat — baked, on fried bread Italian style — mushroom tomato sauce with olives On pilaf — tomato sauce with wine and ketchup On skewers — with liver, marinated in wine Pan-fried — floured and fried, finished in butter Stuffed — mustard breadcrumb filling, baked With cream — fried in breadcrumbs, egg sauce With gin — flambeed, in demi-glace With green beans — in red wine, with tomato With lemon — oregano bechamel, lemon slices With mushrooms — in butter, with dill With mushrooms — with salami, in hollowed fried bread With mustard — in a vermouth butter sauce With sausage — wine and tomato paste, on scrambled eggs With wine — mushrooms, soured cream, in a casserole Yahni — plenty of onion, demi-glace with lemon zest
Ingredient Sauteed — with tomato, pepper and cumin Chinese style — fried in wine and cornflour In butter — white wine, mustard, the quickest In their own fat — baked, on fried bread Italian style — mushroom tomato sauce with olives On pilaf — tomato sauce with wine and ketchup On skewers — with liver, marinated in wine Pan-fried — floured and fried, finished in butter Stuffed — mustard breadcrumb filling, baked With cream — fried in breadcrumbs, egg sauce With gin — flambeed, in demi-glace With green beans — in red wine, with tomato With lemon — oregano bechamel, lemon slices With mushrooms — in butter, with dill With mushrooms — with salami, in hollowed fried bread With mustard — in a vermouth butter sauce With sausage — wine and tomato paste, on scrambled eggs With wine — mushrooms, soured cream, in a casserole Yahni — plenty of onion, demi-glace with lemon zest
black pepper ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ — — — — ✓ ✓ ✓ ✓ ✓ —
salt ✓ ✓ — ✓ ✓ — ✓ ✓ ✓ ✓ — — — ✓ ✓ ✓ ✓ ✓ —
lamb kidneys — ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ — — — — ✓ — ✓ — ✓
butter — — ✓ — — ✓ — ✓ — — ✓ ✓ ✓ ✓ — — ✓ ✓ —
onion ✓ — — — ✓ ✓ — — — ✓ — — — ✓ — — ✓ ✓ ✓
veal kidneys ✓ — — — — — ✓ — — — ✓ ✓ ✓ ✓ — ✓ — ✓ —
margarine ✓ — — — ✓ — — — ✓ ✓ — — — — ✓ ✓ — — ✓
parsley ✓ — — — — — — — — — — ✓ ✓ ✓ — ✓ — ✓ ✓
oil — — — — — ✓ ✓ ✓ — ✓ — — — — ✓ — — — ✓
oregano — — — — ✓ — ✓ — — ✓ — — ✓ — — — ✓ ✓ —
lemon juice — — ✓ — — ✓ — — — — — — ✓ — ✓ ✓ — — —
mushrooms — — — — ✓ — — — — — — — — ✓ ✓ — ✓ ✓ —
red wine — ✓ — — — ✓ ✓ — — — — ✓ — — — — ✓ — —
tomato ✓ — — — ✓ ✓ — — — — — ✓ — — — — — — ✓
garlic — ✓ — — ✓ ✓ — — ✓ — — — — — — — — — —
pepper ✓ ✓ — — ✓ ✓ — — — — — — — — — — — — —
bread — — — ✓ — — — — ✓ — — — — — ✓ — — — —
cream — — — — — — — — ✓ ✓ — — — — — — — ✓ —
egg — — — — — — — — — ✓ — — — — ✓ — ✓ — —
flour — — — — — — — ✓ — — — — ✓ — — — ✓ — —
milk — — — — — — — — — — — — ✓ — ✓ — ✓ — —
mustard — — ✓ — — — — — ✓ — — — — — — ✓ — — —
sugar — ✓ ✓ — — ✓ — — — — — — — — — — — — —
sunflower oil — ✓ — — ✓ — — — — — — — — — — ✓ — — —
tomato paste — — — — ✓ — — — — — — ✓ — — — — ✓ — —
bay leaf — — — — — — — — — — — — — ✓ — — — ✓ —
demi-glace sauce — — — — — — — — — — ✓ — — — — — — — ✓
ketchup — — — — — ✓ — — ✓ — — — — — — — — — —
meat stock — — — — ✓ — — — ✓ — — — — — — — — — —
sweetcorn — ✓ — — — — — — ✓ — — — — — — — — — —
basil — — — — — — — — — — — ✓ — — — — — — —
beans — — — — — — — — — — — ✓ — — — — — — —
breadcrumbs — — — — — — — — — ✓ — — — — — — — — —
chicken stock — — — — — — — — — — — — — — — — ✓ — —
cumin ✓ — — — — — — — — — — — — — — — — — —
dill — — — — — — — — — — — — — ✓ — — — — —
dry vermouth — — — — — — — — — — — — — — — ✓ — — —
gin — — — — — — — — — — ✓ — — — — — — — —
hot cooked pilaf — — — — — ✓ — — — — — — — — — — — — —
juice and grated zest of a lemon — — — — — — — — — — — — — — — — — — ✓
juice and zest of a lemon — — — — — — — — — — — — — — — — — ✓ —
lamb liver — — — — — — ✓ — — — — — — — — — — — —
lemon — — — — — — — — — — — — ✓ — — — — — —
medium-sweet wine — — — — — — — — — — — — — — — — — ✓ —
olives — — — — ✓ — — — — — — — — — — — — — —
salami — — — — — — — — — — — — — — ✓ — — — —
sausages — — — — — — — — — — — — — — — — ✓ — —
shallots — — — — — — — — — — — — — — — ✓ — — —
vinegar ✓ — — — — — — — — — — — — — — — — — —
water — — — — — — — — — — — — — ✓ — — — — —
white wine — — ✓ — — — — — — — — — — — — — — — —

Sauteed — with tomato, pepper and cumin

serves 4 45 min

Veal kidneys washed in water with vinegar, sauteed with onion and fried with tomato and pepper until they have absorbed their liquid.

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Chinese style — fried in wine and cornflour

serves 4 45 min

A Far Eastern dish in which lamb kidneys are dipped in wine and spiced cornflour, fried, and brought together with a garlic and pepper sauce.

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In butter — white wine, mustard, the quickest

serves 4 20 min

Sliced lamb kidneys cooked in seven minutes in a hot pan with butter, white wine, lemon and mustard.

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In their own fat — baked, on fried bread

serves 4 40 min

Lamb kidneys baked together with their own fat until the fat crisps, served on slices of fried bread.

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Italian style — mushroom tomato sauce with olives

serves 4 45 min

An Italian-style offal dish in which fried lamb kidneys are cooked in a sauce of onion, pepper, mushroom and tomato together with peppered olives.

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On pilaf — tomato sauce with wine and ketchup

serves 4 55 min

Lamb kidneys cut in half and sauteed with onion, bell pepper and garlic, cooked in a sauce of red wine, tomato and ketchup, and served on hot pilaf.

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On skewers — with liver, marinated in wine

serves 4 35 min

Veal kidneys and lamb liver left for four hours in a wine and oregano marinade, threaded alternately onto skewers and grilled.

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Pan-fried — floured and fried, finished in butter

serves 4 20 min

A simple pan dish in which lamb kidneys, slit down the middle and coated in flour, are fried in plenty of oil and finally turned in butter.

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Stuffed — mustard breadcrumb filling, baked

serves 4 55 min

Lamb kidneys slit into pockets, filled with breadcrumbs, mustard and garlic, baked in meat stock and served with a cream sauce.

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With cream — fried in breadcrumbs, egg sauce

serves 4 1 hr

Lamb kidneys soaked in salted water and boiled, coated in breadcrumbs and fried, served with a soured cream sauce with oregano and chopped hard-boiled egg.

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With gin — flambeed, in demi-glace

serves 4 50 min

A saute in which veal kidneys, sealed in butter and sliced, are flambeed with gin and brought together with a demi-glace sauce.

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With green beans — in red wine, with tomato

serves 4 1 hr

Veal kidneys sealed in butter and sliced, cooked with green beans in red wine and thickened with tomato and basil.

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With mushrooms — in butter, with dill

serves 4 1 hr

Veal kidneys cut into large dice, cooked in butter until they have absorbed their own liquid and left in a thick sauce with whole mushrooms.

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With mushrooms — with salami, in hollowed fried bread

serves 4 50 min

A winter dish in which lamb kidneys cooked with salami and mushrooms are spooned into hollowed slices of bread dipped in egg and milk and fried.

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With mustard — in a vermouth butter sauce

serves 4 40 min

French-style offal in which sliced veal kidneys are sealed in butter and warmed through in a mustard butter sauce reduced with shallots, vermouth and lemon.

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With sausage — wine and tomato paste, on scrambled eggs

serves 4 1 hr 10 min

Lamb kidneys cooked with sausage and mushrooms in a tomato paste and wine sauce, poured over eggs scrambled in butter.

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With wine — mushrooms, soured cream, in a casserole

serves 4 1 hr

Sliced veal kidneys cooked in a casserole with a bag of spices and sweet wine, enriched with mushrooms fried in butter and soured cream.

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Yahni — plenty of onion, demi-glace with lemon zest

serves 4 45 min

A yahni in which thinly sliced lamb kidneys are served on a bed of softened onion, with a demi-glace sauce enriched with tomato and lemon zest.

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