SAUTÉED KIDNEYS WITH MUSTARD
4 servings
A traditional French treatment. In Britain, the sauce is likely to be finished with dashes of Worcestershire sauce and a pinch of cayenne.
Prepare as above:
- 1 veal or 6 lamb kidneys (about 1 ½ pounds)
Cut veal kidneys crosswise into ½-inch slices or lamb kidneys lengthwise in half. Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a large heavy skillet over medium-high heat:
- 2 tablespoons vegetable oil
When the oil smokes, add the kidneys in batches and brown well, about 1 ½ minutes on each side. Transfer to a plate and keep warm, reduce the heat to medium, and pour off any fat. Add to the skillet:
- 2 tablespoons butter
- ½ cup finely chopped shallots or onion
- 2 garlic cloves, minced
Cook, stirring until softened, 3 to 4 minutes. Add:
- 1 cup dry white wine, or ½ cup wine and ½ cup chicken stock
- (2 tablespoons Cognac)
- 1 teaspoon thyme leaves, coarsely chopped
- 1 bay leaf
Bring to a boil, scraping up the browned bits on the bottom of the skillet, and reduce to about ⅓ cup. Remove from the heat and discard the bay leaf. Stir in and mix thoroughly:
- 2 tablespoons heavy cream
- 2 teaspoons Dijon or whole-grain mustard
Season to taste with:
- Salt and black pepper
Return the kidneys and their juices to the skillet and stir gently to coat with the sauce. Top with:
- Minced chives, chopped parsley, or a combination