Rognons de Veau Sauce Madere
recipe for Bisque de Langoustine, a classic shellfish
soup, is one of the recipes prepared by Keith Floyd
at Floyd's Cookery Theatre.
chef Keith Floyd, doyen of English cookery writers and
one of the most colourful presenters on TV, will be
presents his own unique brand of cookery theatre at
Linthwaite House Hotel, overlooking Lake Windermere
in the Lake District.
Cookery Theatre gives those attending a chance to rub
shoulders and exchange culinary thoughts with the great
man himself, to taste his food as he cooks and interact
with Floyd something you couldnt do with
TV . . . and you may even have a chance to find out
how good that glass of wine was he always seemed to
have in his hand.
Finley chopped shallots
Finely chopped garlic
some butter and olive oil in a sauté pan
the kidneys in seasoned flour - shake off the excess
and quickly fry off the kidneys in the oil and butter
with salt and pepper
the kidneys to brown on both sides - do not overcook!
remove the kidneys from the pan and set aside in a
the pan with Madeira
demi glace (beef stock)
a little tomato pureé
well - siring all the time
the sauce to reduce until it is thickened and rich
as necessary and serve
Floyd's Cookery Theatre