Kidneys with Mustard Sauce
Rouelles de Rognons à la Dijonnaise

Serves 4
Estimated time to complete: 30 minutes

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

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 French Culinary Institute 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

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This page created September 2007