in Recipes

Kid kidneys in mustard sauce

updated

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Ingredients for 2 servings:

  • 2 kid kidney(s)
  • 1 tbsp, heaped mustard
  • 200 ml cream
  • n. B. Pfeffer
  • e.g. parsley, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the kidneys, remove any fat, and then halve them. Mix the cream with the mustard and bring to a boil. Add the kidneys to the cream and simmer for about 20 minutes. Season with pepper. Sprinkle with parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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