Capuchin Meat

For the capuchin meat, first wash the green beans, cut away the ends and chop the green beans. Cut the bacon into cubes. Peel and finely chop the garlic.

Wash, dry and trim the kidneys and meat. Dice the kidneys. Cut a pocket in the meat and rub all over with salt, pepper and basil. Fill the kidneys into the pocket and close it. Tie tightly with kitchen twine.

Brown the stuffed kidney roast in a roasting pan in clarified butter all around. Deglaze with wine. Add green beans, bacon, garlic and half of the beef stock. Cover and simmer for about 1 hour. If necessary, gradually add beef stock.

Slice the capuchin meat before serving.

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