Rognons á la Moutarde

Kidneys in Mustard Cream Sauce to the Anglophone peasants. This one is a French classic, and, like all such, deceptively simple yet engagingly delicious.

8 lambs’ kidneys.
2 shallots, peeled and thinly sliced [1] .
25g butter.
1 tablespoon olive oil.
Salt to taste.
Freshly ground black pepper.
½ cup red wine [2].
½ cup full cream.
2 tsp Dijon mustard [3].
¼ cup chopped parsley.

Core and dice the kidneys and set aside. Peel and chop the shallots and set aside. Melt the butter and oil together in a pan over a hot flame and sauté the kidneys until sealed all over. Add the shallots, season with salt and pepper, and sauté for about five minutes until soft.
Add the red wine. Cook vigourously until the wine has almost disappeared. Beat the mustard into the cream and add to the pan. Bring to the boil and reduce the heat immediately to a simmer. Reserve 1 tablespoon of the parsley and add the rest to the pan. Stir the parsley in, allow the mixture to reduce a little then serve on croutons or on a bed of rice, garnished with the remainder of the parsley.

Serves: 2.

[1] Or one medium onion, very thinly sliced.
[2] Try also Dubonnet, Madeira, Marsala or Port.
[3] Or to taste. A little Dijon mustard goes a long way.


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