Sage pairs beautifully with this quick sauté. Try it, and you'll love it. Very popular in many Italian dishes, its name comes from the Latin root Salvia, because back then people believed it protected life. In Latin, I quote: "Cur Moriatur Homo, Cui Salvia Crescit in Horto?" Translation: "Why die when you have sage in your garden?"
1 In a large pot, bring 3 liters (3.2 qt) 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.
Keeping your mustard seeds in a tea infuser ball will perfume the dish beautifully without getting seeds between your teeth (smiles).
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