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Veal or Lamb Kidneys Sauteed With Lemon and Mustard

6 tablespoons butter, divided
1 12 tablespoons Dijon mustard
1 12 lbs veal kidneys or 1 12 lbs lambs kidneys
1 tablespoon minced shallots or 1 tablespoon green onion
12 cup dry white wine or 12 cup dry white vermouth
1 tablespoon fresh lemon juice
salt and pepper, to taste
3 tablespoons finely chopped parsley


Mash together the mustard and 3 tablespoons of the butter and set aside. Remove the button of fat at the kidney hilum without piercing the flesh. Kitchen scissors work best for me. If the butcher left any opaque membrane on the kidney, remove it. Over medium heat melt the remaining 3 tablespoons butter in a medium skillet until the foam begins to subside. Roll the kidneys in the melted butter, then cook them uncovered for about 10 minutes, turning every minute or two. Regulate the heat so that the butter is always very hot but not discoloring. The kidneys should brown lightly and stiffen but not become hard. Remove them from the skillet and keep warm for the few minutes it takes to make the sauce. Stir the shallots into the butter in the skillet and cook for about one minute. Add the wine and the lemon juice. Boil, scraping up the coagulated cooking juices and reduce the liquids to about 4 tablespoons. Off heat swirl in the mustard butter by spoonfuls into the skillet. Rapidly cut the kidneys into slices 1/8 inch thick (they should be a light pink). Sprinkle with salt and pepper. Toss the kidney slices in the skillet with their juices and the parsley over low heat for a minute or two to warm them without allowing the sauce to simmer. Serve immediately, preferably on warmed plates.

Source: www.food.com