Kidney sections encrusted

Ingredients for 2 servings:

• 2 veal kidney(s), prepared ready for cooking
• 2 onions
• 3 tbsp butter
• some flour
• 125 ml meat broth
• a little lemon juice
• salt and pepper
• marjoram
• 2 egg yolks
• 8 slices of white bread
• 4 tbsp breadcrumbs
• e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the kidneys into very fine strips and fry briefly in hot butter. Cut the onions into very fine rings and fry with the kidneys until golden brown. Dust both with a little flour and deglaze with the meat broth. Bring the broth to a boil briefly and season with lemon juice, salt, pepper, and marjoram. Whisk the egg yolks and add them to the broth. Add the finely chopped parsley. Arrange the kidneys and onions on the toasted slices of white bread and sprinkle with the breadcrumbs. Place a few knobs of butter on top and crust the white bread in a preheated oven at around 200°C with high top heat. A strong white wine goes well with this dish.