Kidneys as Cooked at the Moulin de Mougins

Rognons de veau du Moulin

Preparation info

  • For


    • Difficulty


    • Ready in

      40 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 2 veal kidneys – to ensure good quality the flesh should be rosy and they should be robed generously in dry white fat
  • 5 tablespoons double cream


  1. Remove all the fat and the skin from the kidneys, leaving them a shining rosy pink. Split each in two lengthways, starting from the edge where the fatty casing was attached. Remove as many of the little tubes, fibres and fatty particles from the interior of the kidneys as you can without destroying their shape. Then, perpendicular to the first cut, slice them in ½ cm (¼