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Recipe for :

Rognons de Veau Sauce Madere

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary 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.

Floyd's 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 couldn’t 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.

Linthwaite House


Demi glace
Veal kidneys
Tomato purée
Finley chopped shallots
Finely chopped garlic
Olive oil


  • Heat some butter and olive oil in a sauté pan
  • Dredge the kidneys in seasoned flour - shake off the excess and quickly fry off the kidneys in the oil and butter
  • Add garlic and shallots
  • Season with salt and pepper
  • Turn the kidneys to brown on both sides - do not overcook!
  • Add brandy and flame
  • Immediately remove the kidneys from the pan and set aside in a warm place
  • Deglaze the pan with Madeira
  • Add demi glace (beef stock)
  • Add a little tomato pureé
  • Bubble well - siring all the time
  • Allow the sauce to reduce until it is thickened and rich
  • Season as necessary and serve

Keith Floyd
Floyd's Cookery Theatre