Veal kidney Moulin de Mougins

Ingredients for 2 servings:

• 2 veal kidney(s)
• Salt
• Black pepper, freshly ground
• 3 shallots, finely diced
• 3 tbsp Calvados
• 5 tbsp cream
• 1 tbsp mustard (Dijon)
• 2 tbsp chervil, coarsely chopped
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe from France – the Alsace-Lorraine Rognons de Veau du Moulin

Clean the kidneys and, if desired, dehydrate them a little, then slice or dice them and season generously with salt and pepper. Melt the butter over high heat and, as soon as it stops foaming, fry the kidneys for about 5 minutes, depending on the thickness of the slices/dice. Remove from the pan and add the shallots. Pour in the Calvados and cook off the pan juices, allowing the shallots to soften. Now add the cream, bring to a boil for 2-3 minutes, and add the kidneys, but do not let it boil any longer, or the kidneys will become dry or tough. Season with mustard and sprinkle with the chopped chervil.