Kidneys with Mustard Sauce (Rognons De Dijon) recipe
ingredients
25 g (1 oz) 2 Tbs Butter
700 g (1 1/2 lb) Veal kidneys, cleaned and cut into pieces
2 Tbs Flour
300 ml (10 fl oz) 1 1/4 cups Single (light) cream
2 - 3 Tbs French mustard
Salt and pepper to taste
6 Tbs Chopped parsley
700 g (1 1/2 lb) Veal kidneys, cleaned and cut into pieces
2 Tbs Flour
300 ml (10 fl oz) 1 1/4 cups Single (light) cream
2 - 3 Tbs French mustard
Salt and pepper to taste
6 Tbs Chopped parsley
method
1. Melt the butter in a large frying-pan. Add the kidney pieces and fry until they are deeply and evenly browned. Transfer them to a plate.
2. Remove the pan from the heat and stir in the flour to form a smooth paste. Gradually stir in the cream and mustard and return the pan to the heat. Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is smooth and thick. Stir in the seasoning and parsley. Return the kidneys to the pan and simmer for 5 minutes, or until they are cooked through and tender.
3. Transfer the mixture to a warmed serving dish and serve at once.
2. Remove the pan from the heat and stir in the flour to form a smooth paste. Gradually stir in the cream and mustard and return the pan to the heat. Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is smooth and thick. Stir in the seasoning and parsley. Return the kidneys to the pan and simmer for 5 minutes, or until they are cooked through and tender.
3. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
4 - 6 servings
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