Recipe: Sautéed Veal Kidneys in Sage Cream

1 In a large pot, bring 3.2 qt (3 liters) of salted water to a boil with the thyme and bay leaf. Add the potatoes and cook gently for 20 minutes.

2 Open the kidney in half and remove all the white parts, then cut it into large dice. In a casserole, heat 2 tablespoons of oil. When it's smoking, add your diced kidney and brown it quickly. Season with salt and pepper, then strain into a colander set over a shallow bowl to rest.

3 In the same casserole, sweat the shallots, then add the mushrooms. Season with salt and pepper. After 8 minutes, add the cream and veal stock along with the tea infuser ball. Cook for 10 minutes, then add your diced kidney just for 2 minutes of cooking. Add the sage, remove from heat and cover.

4 Drain the potatoes and toss lightly with butter and a pinch of salt.

5 Plate the kidneys in the center of hot plates, surrounded by the potatoes, topped with a small skewer.