Name: Rognons à la Moutarde (Sautéed Kidneys with Mustard)
Yield: Serves 4
Cuisine: France
Ingredients: about 1¼ pounds/600 g veal or lamb’s kidneys; 1 cup/250 ml. crème fraîche or heavy cream; salt and pepper; 1 tablespoon chopped fresh parsley; 2 shallots, finely chopped; 3 tablespoons/45 ml. cognac; 3 tablespoons/45 g butter; ½ cup/125 ml. dry red wine; ½ cup/125 ml. veal broth; 1 tablespoon dijon mustard, or to taste

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

about 1¼ pounds/600 g veal or lamb’s kidneys
salt and pepper

Method

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