Kidney: A kidney is a piece of loin or veal tenderloin (boneless) with the kidney on it.
The kidney, slightly defatted, is cut in half lengthwise; the halves are laid end to end inside the loin; it is then rolled and tied, then pan-fried, first seared in a hot oven, then baked in a low oven. There are now many variations of snippets: rabbit, game, lamb.
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