Veal Kidneys with Mustard and Mushrooms
In France, veal kidneys are easily found, but this dish is equally delicious made with lamb’s kidneys.
Ingredients
- 2 veal kidneys or 8-10 lamb's kidneys, trimmed and membranes removed
- 2 tbsp butter (30 g / 1 oz)
- 1 tbsp vegetable oil (15 ml)
- 4 oz button mushrooms quartered (120 g)
- 4 tbsp chicken stock (60 ml)
- 2 tbsp brandy optional (30 ml)
- ¾ cup creme fraiche or double cream (175 ml / 6 fl oz)
- 2 tbsp Dijon mustard (30 ml)
- Salt
- black pepper freshly ground
- fresh chives to garnish
Instructions
- Cut the veal kidneys into pieces, discarding any fat. If using lamb’s kidneys, remove the central core by cutting a V-shape from the middle of each kidney. Cut each kidney into three or four pieces.
- In a large frying pan, melt the butter with the oil over a high heat and swirl to blend.
- Add the kidneys and saute for about 3-4 minutes, stirring frequently, until well browned, then transfer them to a plate using a slotted spoon.
- Add the mushrooms to the pan and saute for 2-3 minutes until golden, stirring frequently.
- Pour in the chicken stock and brandy, if using, then bring to the boil and boil for 2 minutes.
- Stir in the creme fraiche or double cream and cook for about 2-3 minutes until the sauce is slightly thickened.
- Stir in the mustard and season with salt and pepper, then add the kidneys and cook for 1 minute to reheat.
- Scatter over the chives before serving.