Rognons de veau à la moutarde

Veal kidneys with mustard sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

It’s funny how in Britain many people don’t think twice about wolfing down kidneys when they’re buried under a robust sauce and married with mouthfuls of succulent steak and buttery pastry, yet they’re suddenly less appealing when served as the hero of a dish – humble and honest, yet somehow a little awkward and unsightly. In France, we have no such squeamishness; the longevity of this dish, another brasserie stalwart, is testament to its popularity.

Good-quality kidneys should be v