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VEAL KIDNEYS BEAUJOLAISE
Ask your butcher to remove the fat from the kidneys and dice. Heat half the butter in a pan and brown the shallots slowly. Melt the other half of the butter in another pan: when it foams, add the kidneys over a high heat to sear them. Cook for about 5 minutes, then add salt and pepper. Remove the kidneys from the pan and keep warm. Throw out the fat from the pan and deglaze it with the wine, scraping the bottom well. Pour over the juice from the shallots and reduce to half. Mix the mustard and crÅme fraöche together. Add this mixture to the shallots and bring to a boil to thicken it. Coat the kidneys with the sauce, sprinkle with parsley. Serve on hot plates, accompanied with steamed new potatoes or creole rice.
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3 large veal kidneys
6 shallots, minced
5 tbsp unsalted butter
2 tbsp mustard
1/2 cup crÅme fraöche
3/4 cup Macon Blanc white wine
salt, pepper
finely chopped parsley
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15
mn
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5
mn
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Be sure that the kidneys are pink inside. Discard any juice that is rendered while waiting to be sauced.
