Recipe: Sautéed Veal Kidneys Burgundy Style

1 Prepare your kidney.
Using a sharp knife, remove the nerves from the center of your kidney, then open it in half and remove all the white parts (nerves), then cut it into large dice.

2 In a pan, pour two tablespoons of oil, when it becomes smoking, add your kidney dice (cover) then after two minutes, when they have browned, take a deep plate, place a strainer on top and pour your kidney dice into it so they can rest.

3 In a saucepan, melt a generous knob of butter then "wilt" your mushrooms, salt and pepper, 2 minutes then add your shallot, pour your wine, let reduce by half then add your stock and cook gently for 15 minutes and test the seasoning.

4 Boil for 3 minutes 1 liter (1.1 qt) of salted water with your tea ball and your carrot dice, then pour in your bird's tongue pasta, bring to a boil then remove from heat and cover.

5 Finishing:
Bring your sauce to a boil, add your tablespoon of mustard, stir and add your kidney dice for two minutes of boiling, stop and cover.
Drain your bird's tongue pasta and carrot dice, add a knob of butter and salt lightly.
Presentation.
On hot plates, the bird's tongue pasta in the center, the kidneys around well sauced and at the last moment your crushed walnut kernels (texture).