Rognons de Veau en Casserole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 7 tablespoons butter
  • 3 veal kidneys, trimmed
  • 1 tablespoon minced shallots
  • ½ cup dry white wine
  • 1 tablespoon lemon juice
  • tablespoons prepared mustard, preferably Dijon
  • ½ cup beef gravy
  • Salt and freshly ground black pepper
  • 3 tablespoons minced parsley


  1. Heat four tablespoons of the butter in a flameproof casserole. Sauté the kidneys in the butter for about ten minutes, turning them occasionally. Remove them to a hot plate.

  2. Add the shallots to the pan in which the kidneys were cooked. Cook the shallots for one minute. Add the wine and lemon juice. Bring to a boil, scraping the drippings, and cook until the liquids have been reduced to one-quarter cup. Remove the pan from the heat.

  3. Mix the mustard with remaining butter and add by teaspoons to the reduced liquid, stirring. Add the beef gravy and salt and pepper to taste.

  4. Cut the sautéed kidneys into very thin crosswise slices. Sprinkle them lightly with additional salt and pepper and add them, with their juices, to the pan. Cook over low heat to warm them, without allowing the sauce to boil, for a minute or two. Shake the pan occasionally. Sprinkle with the parsley and serve in the casserole.

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