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 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.

10- Remove the fat from your cooking juices, then put your casserole back on the heat, add 15 cl of water, salt and pepper and let reduce by half the volume, then add the juice released by your roast, add a few drops of lemon juice, then strain this sublime juice through its simp