Veal Kidney with Mustard

• 1 veal kidney
• 125g button mushrooms/champignons de paris
• 2 shallots</

Cook button mushrooms and shallots, both thinly sliced, in butter till they are just beginning to soften and colour. Pour in 20cl cream. Keep them just about bubbling. Slice the kidneys into mini chunks. Fry them in oil, stirring. Put them in a colander to drain. Deglaze the pan with pineau de Char