Recipe: Easy Veal Kidney Escalopes

1 Cut your kidneys into 24 thick slices and refrigerate covered with plastic wrap

2 Drain your mushrooms keeping the juice, then in a buttered saucepan sweat your shallot, your mushrooms and salt and pepper then pour the juice and cream and cook (at least 20 minutes) until your mushrooms are done and then add your soy beans.

3 Just as you are about to eat heat your pans or griddles pour a little oil then when it is smoking place your kidney escalopes salt, this operation must not exceed 2 minutes total then at the end give a good grind of pepper from the mill.

4 Plate on hot plates your boiling garnish in the center, your kidney escalopes around then make separately a good brown butter that you will pour over your escalopes with a hint of lemon juice on top.
This recipe was made and remade in our Parisian restaurant "A Sousceyrac", only the garnish changed as it was asparagus tips covered with hollandaise sauce, besides our cooks were reluctant to make this recipe because it could only be prepared when it was requested.
You lovers try it to test the product for the product.