Rouelles de Rognons à la Dijonnaise

Kidneys with Mustard Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • 680 grams (about pounds) veal kidneys
  • 45 grams (3

Method

Prepare your mise en place.

Peel the outer skin from the kidneys. Using a chef’s knife, cut them in half lengthwise, and remove the center fat. Cut each half into 1-centimeter (⅓ inch)-thick slices.

Heat a poêle over high heat and add