Recipe: Veal Kidneys

Name: Rognons de veau
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5 portions
Ingredients: 2 rognons de veau bien clairs, préparés et coupés en gros cubes2 échalotes ciselées (hachées très fines)1 dl de vin blanc sec250 g de champignons de paris40 g de beurre + un peu d'huile1 dl de crème liquide2 dl de fond de veau (préparé)2 cuillers à soupe de moutarde à l'anciennesel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (61 reviews) Meat

Prep 30 min

Cook 30 min

Total 1h

Servings 5 serv.

Ingredients for 5 servings

2 veal kidneys, pale in color, prepared and cut into large cubes
2 shallots, finely chopped
1 dl dry white wine
250 g button mushrooms
40 g butter + a little oil
1 dl liquid cream
2 dl veal stock (prepared)
2 tablespoons Dijon mustard
salt and freshly ground pepper

Step-by-step directions

I am certain that many cooks wish to prepare this excellent dish to entertain guests, but unfortunately, often the attempts are not successful (kidneys too tough, sauce not to your taste, etc).
Here then are some basic principles that will help you succeed without problem with this recipe:
First, remove the small membrane on the kidney, using a sharp knife, remove the center, then cut the kidney in half lengthwise and carefully remove all the nerves (that is, everything that is white). Finally, cut them into large cubes of 3 to 4 cm on each side (count 2 veal kidneys for five people).

1- Heat the sauté pan with butter and oil, then, when it becomes almost smoking, add your kidney cubes (be careful, as it may splatter a bit).

2- For 1 to 2 minutes, sauté your kidney cubes until they have taken on a nice color, then drain them off the heat in a colander with a plate underneath.

3- Remove some of the fat from the sauté pan you just used, then gently sweat the chopped shallot for two minutes.

4- Add the white wine, let cook for another five minutes, then pour in the cream, let reduce by half and add the veal stock, test the seasoning, then set aside off the heat.

5- Meanwhile, trim the feet of the button mushrooms, rinse them quickly, cut them into quarters lengthwise, then sauté them in butter. Champignons de paris Échalotes Vin blanc Rognons de veau