Recipe: Sautéed Veal Kidney with Morels

The day before
Soak your morels in 2 liters of salted, peppered water with the addition of a little thyme flowers.
1/In front of you on your cutting board, turn over your kidneys and with a fine knife, remove the core and all the whitish parts of your kidneys, cut into wide strips (2 cm) lengthwise, making sure each time to remove any whitish part (this is why you have difficulty chewing with poorly cleaned veal kidneys or livers), then when these strips are ready, cut them into 2 to 3 cm squares, place on a plate, cover with plastic wrap and into the refrigerator.
2/By hand, remove your morels (to avoid taking the sand that often remains at the bottom), arrange them on your work surface, cut them in half then strain your juice through a coffee filter or cheesecloth into a bowl.
3/Put a pan on the heat, pour two tablespoons of peanut oil and a knob of butter, when everything is very hot, pour in your kidney cubes, quickly place a lid on top (splattering) then after one minute, remove it, turn your heat to maximum, salt and pepper and sauté for another minute, no more, quickly pour everything into a strainer over a bowl, your kidney cubes will then rest.
4/Put this pan back on your heat without cleaning it, deglaze with 20 cl of cream and the sliced shallot, wait 2 minutes then add your morels, salt, pepper and let sit covered over low heat for about ten minutes then add 10 cl of cream and your veal stock, let reduce for 2 minutes then turn off your heat and cover
5/Bring your morel juice to a boil then at boiling point pour in your linguine, cook for seven minutes then drain them, keeping your liquid aside.
End of the story:
6/Your guests are about to arrive, so turn the heat back on under your pan and your morel sauce, add a splash of mustard and pour in your