Veal kidneys cooked in Chimay beer

for 4 people

Ingredients :

3 veal kidneys
33 cl bottle of Chimay bleue
20 cl of veal stock
salt, black pepper, butter
20 small grelot onions

Instructions :  Clean the kidneys and remove the fat (you can ask your butcher to do this). Cut the kidneys into 5 or 6 pieces. Fry the kidneys but not for very long so that they remain slightly pink. Remove them and put them to one side. Throw away the cooking fat and deglace with the beer. Add the onions and the veal stock. Allow it to reduce to half the quantity. Remove from the heat. Bind with a few knobs of fresh butter. Serve with boiled potatoes sprinkled with parsley. (You can replace the veal kidneys with pork kidneys. Allow for six pieces in this case).