Sautè Of Veal Kidneys With Shallots, Sage, And Beurre Noisette

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
442
FAT
88%
CHOL
117%
SOD
23%

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Ingredients for 4 servings

1 tbsp olive oil

18–24 sage leaves

3 large shallots , peeled and finely chopped

6 small spring onions , mostly green, finely sliced diagonally

6 tbsp butter

2 tbsp red wine vinegar

2 veal kidneys , suet removed and trimmed of any excess fat and membrane

Salt and pepper

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