Veal Kidneys

• 1 veal kidney.
• 2 tablespoons butter.
• 1 dessertspoon c

Clean and cut the kidney in dice. Put butter the size of a walnut in a cocotte, and lightly brown the kidney. Light the gin in the cocotte, having previously removed the blood. Cover the cocotte and remove from fire.

Make a sauce by melting the rest of the butter, add the cornflour which has been mixed with the blood, then add the mustard, salt and pepper. Pour this mixtur