Recipe: Veal Kidney Roast

To prepare 2 hours ahead:

1 Open your loin in half lengthwise, stopping 2 cm from the end, then set aside.

2 Remove the thin white membrane covering your kidney, then open it in half lengthwise and remove all the white veins.

3 Place your 2 kidney halves lengthwise then fold over like a wallet and tie this small roast (6 strings).

4 Preheat your oven to 375°F (190°C) (gas mark 6).

5 In a casserole melt a knob of butter and a few drops of oil then brown your roast on all sides, add your shallots cut in half around it with some thyme and bay leaf, cook covered at mid-oven temperature for 40 minutes.
We will prepare the garnish during this time:

6 Put your potatoes and small onions in cold salted water and blanch them for 8 minutes after boiling, then place them on a tray.

7 In a pan put a generous knob of butter, sauté your mushroom quarters, salt (lightly) and pepper, then when cooked add the small lardons, toss the pan and remove.

8 In a sauté pan pour a little oil and a knob of butter then sauté your potatoes and onions until they take on a beautiful golden color, salt, pepper then add mushrooms and lardons, mix well, turn off the heat and keep covered.

9 Remove your casserole from the heat, remove your roast and place it aside on a plate covered with aluminum foil.