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Veal Kidney and Madeira Sauce, by Henry Harris of Bouchon Racine

HG Walter

2 hours 15 minutes

Total Time

1 hour 30 minutes

Prep Time

45 minutes

Cook Time

2

Feeds

 This delightful dish of kidney in a Madeira sauce, created by our longstanding customer and friend Henry Harris, showcases our veal kidney in all its glory. The sauce is made with a generous helping of Madeira (naturally!) and enriched with a reduced veal stock. This recipe is part of our nose-to-tail campaign with Great British Chefs, encouraging people to eat more offal and adopt a more sustainable diet.


SEE THE RECIPE HERE

Veal Kidney and Madeira Sauce, by Henry Harris of Bouchon Racine

What you'll need



What you'll need

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