Veal Kidneys with Mushrooms, Mustard, and Port

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

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

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

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