Veal Kidneys in Mustard-Cream Sauce

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

This is how veal kidneys are prepared in bistros, American diners that have now become culinary landmarks. Veal kidneys (only if they are truly veal, not from a young bull) do not need to be soaked. If the raw kidneys have an unpleasant odor, they should not be purchased at all: the smell cannot be eliminated by soaking or long simmering in sauce.

Ingredients

Veal Kidneys - 3 pieces
Shallot - 4 heads
Butter - 3 spoons
33% Cream - 3 fl oz
Cognac - 2 fl oz
Dijon Mustard - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the kidneys of fat and slice them thinly — no thicker than half a centimeter, or preferably even thinner.

Step 2

In a skillet, melt the butter until it starts to foam, then add the buds seasoned with salt and pepper. The first secret to success in well-heated butter is that the buds will form a crust while remaining tender inside. The second secret is to sauté them for no more than three to four minutes; otherwise, they will turn rubbery. After that, remove the buds and transfer them to a bowl, covered, to keep them warm.

Step 3

In the same skillet, add the thinly sliced shallots—they will absorb the oil and the juices released from the buds. Sauté the onions briefly, then increase the heat and pour in the cognac: the alcohol will evaporate instantly, leaving the aroma behind. Immediately add the cream for richness, and scrape up any bits stuck to the bottom of the skillet with a wooden spoon. Stir in the mustard.