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Kidney Croquettes

4 servings

Ingredients

• 1 pcs Kidney from veal roast
• Veal roast (a little)
• Grated lemon zest (a little)
• Nutmeg (a little)
• Butter (a little)
• Onions (a little)
• Crushed rusk (a little)
• Veal roast jelly (a little)
• 1 pcs Lemon
• Eggs (a little)
• Salt (a little)
• Pepper (a little)

Instructions

1. Finely chop the kidney from a veal roast with a piece of veal roast and mix with grated lemon zest and nutmeg.
2. Lightly brown a piece of butter, add some finely chopped onions, and then some finely crushed rusk.
3. Continue stirring and brown, then add some veal roast jelly and the juice of one lemon, and cook down to a thick ragout sauce.
4. Once slightly cooled, stir in some eggs with the chopped meat, use a spoon to form small, elongated dumplings, roll them in crushed rusk mixed with salt and pepper, and fry them light brown in butter.
5. This dish makes a good side to fine vegetables or, with a thick, rich sauce, as an appetizer.

Modernized from a treasured 19th-century German cookbook.