I admired Julia Child very much; she was a great influence on my cooking and eating habits. The first time I saw her show -- I must have been eight years old-- she made these veal kidneys. Mom and I were enthralled, and we ran right to the store to buy kidneys. We made them just like Julia, and they were delicious. It was only later that I learned that not everyone likes kidneys (my DH tops the list), which is a shame because they have a rich flavor and a pleasing consistency. I think Julia's method was so successful because she fried the kidneys first before slicing and saucing them, so the meat remains tender and the flavor subtle. These kidneys would be great served with garlic mashed potatoes and a full-bodied red wine.
My Private Note
Units: US | Metric
- 6 tablespoons butter, divided
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 lbs veal kidneys or 1 1/2 lbs lambs kidneys
- 1 tablespoon minced shallots or 1 tablespoon green onion
- 1/2 cup dry white wine or 1/2 cup dry white vermouth
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
- 3 tablespoons finely chopped parsley
- 1Mash together the mustard and 3 tablespoons of the butter and set aside.
- 2Remove 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.
- 3Over medium heat melt the remaining 3 tablespoons butter in a medium skillet until the foam begins to subside.
- 4Roll 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.
- 5Remove them from the skillet and keep warm for the few minutes it takes to make the sauce.
- 6Stir 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.
- 7Off heat swirl in the mustard butter by spoonfuls into the skillet.
- 8Rapidly cut the kidneys into slices 1/8 inch thick (they should be a light pink). Sprinkle with salt and pepper.
- 9Toss 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.
- 10Serve immediately, preferably on warmed plates.
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Nutritional Facts for Veal or Lamb Kidneys Sauteed With Lemon and Mustard
Serving Size: 1 (65 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 184.2
- Calories from Fat 157
- Total Fat 17.5 g
- Saturated Fat 10.9 g
- Cholesterol 45.8 mg
- Sodium 219.3 mg
- Total Carbohydrate 1.9 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 0.6 g
The following items or measurements are not included: