Cold veal kidneys royale with tomato-herby vinaigrette

01. June 2014

Hotpan: For 4 persons

Preparation time for meat: 100 minutes
Time to cool down: 2 hours (or else prepare the meat the previous day)
Preparation time for vinaigrette: 20 minutes
Cooking time for vinaigrette: 10 minutes


Ingredients / Meat

  • 800 g veal kidneys, pan-ready, quality 1
  • Freshly milled salt and pepper
  • 2 tbsp groundnut oil
  • 10 cl brown gravy
  • 2 sprigs of thyme
  • 2 sage leaves
  • 1 clove of garlic, unpeeled


Season meat with freshly milled salt and pepper. Heat the oil in the Hotpan pot, add the meat and fry on all sides until golden-brown, then de-glaze with gravy, add herbs and garlic clove, (the fatty side of the meat is on the base of the pot) cover the pot and as soon as a stream of steam is seen to rise, place the Hotpan pot into the insulating holder for 65 minutes. (The cooking time very much depends on the thickness and quality of the meat.)

At the end of the cooking time, remove the lid; check how cooked the meat is with the aid of a thermometer. The core temperature should be 62°C /take the pink meat out and allow to cool on a rack. Allow the gravy to reduce down to the required consistency and season to taste.

Ingredients / Tomato-Herb Vinaigrette 25 cl

  • 1 tomato, de-cored
  • 2 tbsp chives fresh, washed
  • 2 tbsp parsley, flat-leaved, fresh, plucked, washed
  • 1 tbsp basil fresh, plucked, washed
  • 1 tbsp chervil, fresh, plucked, washed
  • 1 tbsp tarragon, fresh, plucked, washed
  • 20 g onions, peeled
  • 4 tbsp, herb vinegar
  • 10 cl rape oil
  • Freshly milled salt and white pepper

Preparatory work

  • Cut tomato into small 5 mm cubes
  • Wash chives and chop finely
  • Pat dry the rest of the herbs and chop finely
  • Chop onions finely


Mix herbs and onions with vinegar. Then slowly add the rape oil whilst stirring and season with freshly milled salt and pepper. Then complete with cubed tomato. Stir well before serving.

Distribute the lukewarm gravy onto the 4 plates. Place the veal kidney joint on the slicing machine or cut it up thinly with a sharp knife and arrange elegantly on plates. Finish off with the tomato-herb vinaigrette.


Enjoy with fresh garden blossom salad and juicy melon. Or serve with grilled courgette-aubergine vegetables.

Rudolf Lehmann

Cold veal kidneys royale with tomato-herby vinaigrette

* incl. VAT, plus shipping