Veal Kidneys with Mushrooms, Mustard, and Port

Name: Veal Kidneys with Mushrooms, Mustard, and Port (Rognons de Veau aux Champignons, à la Moutarde et au Porto)
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: 2 tablespoons glace de viande or demi-glace; ¼ cup [60 ml] concentrated beef, veal, or chicken broth; or 1 cup [250 ml] Brown Chicken Broth (page 209); 2 veal kidneys (about 1 pound [450 g] each); ½ cup [125 ml] heavy cream; 2 tablespoons Dijon mustard; 2 tablespoons finely chopped parsley (chopped at the last minute); 2 tablespoons butter (for sautéing the mushrooms), plus 4 tablespoons (for finishing the sauce); 1 pound [450 g] cultivated or wild mushrooms; 2 small sheets caul fat (large enough to wrap the kidneys with a single layer) (optional); 2 medium-size shallots, chopped fine; salt; pepper

Rognons de Veau aux Champignons, à la Moutarde et au Porto

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

2 veal kidneys (about 1 pound [450 g] each)
salt

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 425°F[220°C/gas mark 7].

If the kidneys come with a layer of fat, trim most of it off so that the kidneys are coated with only a thin layer, about ¼ inch [.5 cm]. Rinse them, pat them dry, and season them with salt and pepper. If the kidneys aren’t coated wi