Veal Kidneys in Mustard Sauce

Name: Veal Kidneys in Mustard Sauce
Cuisine: French
Ingredients: 2 tablespoons unsaturated oil of your choice; Salt; Pepper from the mill; 4 veal kidneys, trimmed of membranes and fat and very thinly sliced; 2 ounces Cognac, Armagnac, or bourbon of your choice; 2 ounces Cognac, Armagnac, or bourbon of your choice; 2 ounces Cognac, Armagnac, or bourbon of your choice; ⅔ cup best stock of your choice; 1½ teaspoons hot honey mustard; 1½ teaspoons Düsseldorf mustard; 3 tablespoons unsalted butter, at room temperature; 2 tablespoons chopped fresh Italian parsley leaves; 6 slices French bread, crusts removed and toasted

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Both regular and hot sweet mustard from Germany can be found on all supermarket mustard shelves.

Ingredients

2 tablespoons unsaturated oil of your choice
Salt
Pepper from the mill
4 veal

Europe
France
Main course

Method

Heat the oil in a large sauteuse pan. Salt and pepper the kidneys lightly. Raise the heat to high under the pan, add the kidneys and stir-fry 1 minute, until they turn gray. Flambé with 1 ounce of the Cognac (for more detailed instructions on this technique), let the flames die out, immediately turn into a colander, and let drip thoroughly.

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