Veal or Lamb Kidneys Sauteed With Lemon and Mustard
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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