HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Learn how to cook like a French chef with The Fundamental Techniques of Classic Cuisine by The French Culinary Institute, including recipes like Cream of Cauliflower Soup (Crème ou Velouté Dubarry), Potatoes Anna (Pommes Anna), and Kidneys with Mustard Sauce (Rouelles de Rognons à la Dijonnaise).

Cookbook

 

Kidneys with Mustard Sauce
Rouelles de Rognons à la Dijonnaise

Serves 4
Estimated time to complete: 30 minutes

Kidneys

 

Ingredients

  • 680 grams (about 1-1/2 pounds) veal kidneys
  • 45 grams (3 tablespoons) unsalted butter
  • 25 milliliters (1-1/2 tablespoons) vegetable oil
  • 40 grams (1-1/2 ounces) shallots, ciselé
  • 25 milliliters (1-1/2 tablespoons) cognac
  • 150 milliliters (2/3 cup) Veal Demi-glace (see page 59 of the book)
  • 60 milliliters (1/4 cup) heavy cream
  • Dijon mustard to taste
  • Coarse salt and freshly ground pepper to taste
  • 5 grams (1 tablespoon) fresh flat-leaf parsley, haché

Equipment

  • Chefs knife
  • Poêle
  • Slotted spatula
  • Paper towels
  • Wooden spoon
  • Warm serving platter

Preparing Kidneys

Prepare your mise en place.

Peel the outer skin from the kidneys. Using a chef's knife, cut them in half lengthwise, and remove the center fat. Cut each half into 1-centimeter (1/3 inch)-thick slices.

Heat a poêle over high heat and add 30 grams (2 tablespoons) of the butter along with the oil. When hot, add the kidneys in a single layer and sear on both sides until nicely browned on the exterior but still pink inside. Using a slotted spatula, remove the kidneys from the pan and transfer to a double layer of paper towels to drain. (Alternatively, you can place the kidneys on a plate and then lift it up and tilt it slightly to drain off the fat and juices.)

Using a paper towel, wipe out the pan and then return it to medium heat. Add the remaining 5 grams (1 tablespoon) butter and, when hot, add the shallots. Cook, stirring frequently with a wooden spoon, for about 3 minutes or just until soft with no color.

Add the cognac and stir to loosen the sucs and deglaze the pan. Add the demi-glace and then the cream and cook, stirring occasionally, for about 10 minutes or until reduced to a saucelike consistency.

Remove the pan from the heat and stir in the mustard. Season with salt and pepper to taste. Add the reserved kidneys and return the pan to medium-low heat. Do not allow the sauce to boil or it will break.

Pour the kidneys onto a warm serving platter, sprinkle with the parsley, and serve.

 
  • from:
  • The Fundamental Techniques of Classic Cuisine
  • by The with Judith Choate
  • Photographs by Matthew Septimus; Illustrations by Glenn Wolf
  • 496 pages / Hardcover
  • 650 full-color photographs, 20 color illustrations, and 200 recipes
  • $75.00 U.S. / $90.00 Canada
  • Stewart, Tabori & Chang 2007
  • ISBN: 1-5847-9478-X
  • EAN: 978-1-58479-478-3
  • Recipe reprinted by permission.

Buy The Fundamental Techniques of Classic Cuisine

 

The Fundamental Techniques of Classic Cuisine

 

Visit the Global Gourmet's France page.

 
 
 
Kitchen Gypsy

 

This page created September 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.