Rognons de veau à la moutarde

Name: Rognons de veau à la moutarde (Veal Kidneys in Mustard Sauce)
Yield: 4 Servings.
Cuisine: France
Ingredients: 2 tablespoons finely chopped shallots; ¼ pound mushrooms, thinly sliced; 3 tablespoons butter; 2 tablespoons peanut, vegetable, or corn oil; 2 tablespoons peanut, vegetable, or corn oil; 2 tablespoons peanut, vegetable, or corn oil; 2 pair (about 1½ pounds) veal kidneys; 1 cup heavy cream; 1 tablespoon Cognac; 1 tablespoon imported mustard, such as Dijon or Düsseldorf; 1 tablespoon imported mustard, such as Dijon or Düsseldorf; Toast; 1 tablespoon imported mustard, such as Dijon or Düsseldorf

Veal Kidneys in Mustard Sauce

Preparation info

4
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

2 pair (about 1½ pounds) veal kidneys
2 tablespoons peanut<

Europe
France
Main course
Mediterranean
Gluten-free

Method

Pull off and discard the outer coating of fat, if there is any, from the kidneys.
Split the kidneys in half lengthwise. Cut away most of the tough white center core but leave a small layer intact. Cut the kidney halves into cubes, 1 inch or slightly smaller.
Heat the oil until hot and almost smoking in a heavy skillet. Add the kidneys and cook, stirring