Kidney with Mustard Sauce, Languedoc-StyleTheWorldWideGourmet.com
Total time: more than 2 hr
Oven temperature: 200° C (400° F)
Preparation time: 30 minutes
Cooking time: 2 1/4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:95.2 kcal
Proteins:6.5 g
Fats:1.7 g
Carbohydrate:6.7 g
Fibers:0.5 g
Sugar:1.2 g
Cholesterol:111.3 mg
Sodium:62.2 mg
Calcium:20.6 mg
Energy:510 kcal
Proteins:34.8 g
Fats:9.2 g
Carbohydrate:35.7 g
Fibers:2.8 g
Sugar:6.6 g
Cholesterol:596.2 mg
Sodium:332.9 mg
Calcium:110.1 mg
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Pork Kidney Pastillas with Apple and Cumin
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Kidneys à la Berrichonne
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
rognons (veal, pork or beef)
some kidney fat
4
shallots, thinly sliced
2
onions, thinly sliced
2
carrots, thinly sliced
15
ml
flour
750
ml
bottle of red wine
15
ml
mustard
chopped parsley
salt and pepper
30
ml
cream
METHOD
- Trim the kidneys.
- Grease a skillet with kidney fat; cover with the finely chopped shallots, onions and carrot;
- place the kidneys on the vegetables; add the bouquet garni, salt and pepper; dot with more kidney fat or butter;
- place into a preheated oven for 25 minutes; remove and drain; slice the kidney thinly and keep hot;
- remove all but 2 tbsp. fat from the pan; place the skillet over medium heat;
- sprinkle the vegetables with flour to make a roux; add the wine; add the kidneys to this sauce; cover and simmer gently for 90 minutes.
- Remove the kidneys and keep them hot. Strain the sauce, pressing well on the solids to extract all the liquid.
- Pour into a saucepan; in a small bowl combine the mustard with the cream; add to the liquid and thicken over low heat. Correct the seasoning. Reheat the kidneys in the sauce for a few moments. Sprinkle with parsley and serve immediately.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
CHEF'S NOTES
If you don't have - or don't wish to use - kidney fat, use butter.
