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Sauteed Kidneys With Mustard Sauce
(Rognons en Casserole)
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| What You Need: |
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6 tablespoons butter
3 or 4 whole veal kidneys or 12 whole lamb kidneys, peeled and trimmed of fat
2 tablespoons finely chopped shallots or scallions
¾ cup dry white wine
4 tablespoons soft butter
2 tablespoons Dijon-style prepared mustard
½ teaspoon salt
Freshly ground black pepper
2 teaspoons lemon juice
3 tablespoons finely chopped fresh parsley
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| How To Cook: |
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1. In a heavy, shallow flameproof casserole about 10 inches across, or in a chafing dish, melt the 6 tablespoons of butter over moderate heat. When the foam subsides, saute the kidneys in the butter, uncovered, turning them frequently, until they are lightly browned. (Saute veal kidneys for 10 minutes, lamb kidneys for 4 to 5.) With tongs, transfer the kidneys to a heated platter and cover loosely to keep them warm.
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2. Stir the shallots into the butter remaining in the casserole and cook, stirring, for 1 minute. Then add the wine and bring to a boil, stirring constantly and scraping in any brown bits or coagulated juices that cling to the pan. Boil briskly for 4 to 5 minutes or until the wine is reduced to ¼ cup.
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3. Remove the casserole from the heat. Cream the butter by beating it vigorously with a wooden spoon until it is fluffy, then beat in the mustard, salt and a few grindings of pepper. Off the heat, swirl spoonfuls of the seasoned butter into the casserole.
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4. Working quickly, cut the kidneys into crosswise slices 1/8 inch thick. Return them to the casserole, sprinkle with lemon juice and parsley, and toss over low heat for 1 or 2 minutes to heat them through. Serve at once.
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