SAUTEED VEAL KIDNEYS WITH MUSTARD (France) Recipe

Ingredients

6 tablespoons of butter
3-4 veal kidneys peeled and trimed
2 tablespoons of finely chopped shallots
¼ cup dry white wine
4 tablespoons soft butter
2 tablespoons of Dijon style mustard
½ teaspoon of salt
freshly ground pepper
2 teaspoons lemon juice
3 tablespoon finely chopped fresh parsley

Preparation

Step 1

1. In a heavy casserole, melt the butter over moderate heat.
2. When foam subsides, sauté kidneys, uncovered turning frequently, until browned.
3. Transfer to a platter and cover to keep warm.
4. Stir in the shallots into the pan and cook stirring for 1 minute.
5. Add the wine and bring to a boil, stirring constantly and scraping. Boil briskly 4-5 minutes until reduced to ¼ cup. Remove from heat.
6. Beat butter with mustard, salt and pepper.
7. Off the heat, swirl spoonfuls of the seasoned butter into the casserole.
8. Working quick cut the kidneys and return to casserole, sprinkle with lemon juice and parsley.
9. Serve at once.