Rognons à la Moutarde

Sautéed Kidneys with Mustard

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

You like kidneys or you don’t, and for everyone, like me, who enjoys them, this recipe will be a treat. In my opinion, a quick sauté in hot butter, leaving them pink and succulent, is the best way to cook kidneys. Then comes a reduction of juices in the pan, a sumptuous thickening of cream, and a tickle of mustard.


  • about pounds/600 g veal or lamb’s kidneys
  • salt and pepper


Rinse the kidneys and dry on paper towels. Strip any skin from the kidneys, halve them lengthwise, and cut out the core and membrane with scissors. If using veal kidneys, slice ¾ inch/2 cm. thick, and then