Veal Kidneys with White Haricot Beans

Name: Veal Kidneys with White Haricot Beans (Emincé de rognons de veau aux haricots blancs)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: For four people
Cuisine: French
Ingredients: 400 ml (¾ pint) double cream; 1 teaspoon Dijon mustard; 2-3 sprigs of parsley, coarsely chopped; salt, freshly-ground pepper; salt, freshly-ground pepper; a bouquet garni; coarse salt; 25 g (1 oz) butter; 1 shallot, chopped; 150 ml (¼ pint) red wine (for instance, Beaujolais Villages); 150 ml (¼ pint) red wine (for instance, Beaujolais Villages); 150 ml (¼ pint) red wine (for instance, Beaujolais Villages); 5 tablespoons demi-glace; 1 kg (2¼ lb) veal kidneys (4 kidneys); 500 g (1 lb 2 oz) fresh white haricot beans in their shells or 400 g (14 oz) dried white haricot beans (see note); 1 kg (2¼ lb) veal kidneys (4 kidneys); 500 g (1 lb 2 oz) fresh white haricot beans in their shells or 400 g (14 oz) dried white haricot beans (see note); 500 g (1 lb 2 oz) fresh white haricot beans in their shells or 400 g (14 oz) dried white haricot beans (see note); 1 onion stuck with 2 cloves; 1 carrot

Emincé de rognons de veau aux haricots blancs

Preparation info

For
four
people

Difficulty
Easy
Ready in
45 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 kg (2¼ lb) veal kidneys (4 kidneys)
500

Europe
France
Main course
Gluten-free
Mediterranean

Method

One or two hours in advance

Shell the white beans and put them in a pan in plenty of cold water. Add the carrot, the onion stuck with cloves, the bouquet garni and a handful of coarse salt. Bring to the boil, skim and cook gently for about 1 hour, depending on their quality. (Dried beans will take up to 2 hours.)
Remove the