Or Kalfsnierkes op z'n gents/rognons de veau a la gantoise
The keys to success with kidneys are simple. They must be very fresh, firm to the touch, and without the slightest hint of an ammonia odour. Kidneys are a tender, very lean meat and must be cooked briefly and quickly so that they remain pink and moist in the centre. Overcooked kidneys are tough and inedible.
Serve the kidneys with Belgian fries and a casserole of wild mushrooms or carrot timbales.
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