Name: Kidneys as Cooked at the Moulin de Mougins (Rognons de veau du Moulin)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For two people
Cuisine: French
Ingredients: 30 g (1 oz) butter; 2 veal kidneys – to ensure good quality the flesh should be rosy and they should be robed generously in dry white fat; salt, pepper; 5 tablespoons double cream; 3 generous tablespoons Calvados; 2 tablespoons chopped shallots; 2 tablespoons coarsely-chopped chervil; 1 level tablespoon Dijon mustard

Preparation info

For
two
people

Difficulty
Easy
Ready in
40 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

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

Europe
France
Main course
Gluten-free
Mediterranean

Method

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

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