Cut the veal kidney into slices a good 1 cm thick and fry briefly on both sides in some of the butter. Remove and keep warm. Lightly fry the chopped shallots in the remaining frying fat. Dust with a little flour and a pinch of paprika. Deglaze with juniper schnapps, pour in soup and boil down. Add mustard, cream and crushed juniper berries. Salt the kidney slices and put them into the sauce. Add the remaining butter and toss briefly.
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