Veal Kidneys in Mushroom Mustard Cream

A great pasta dish for any occasion:

Clean the veal kidneys, cutting lengthwise and removing all the fat, skins and tubes with a sharp pointed kitchen knife. Soak the kidneys in milk for at least 1 hour (refrigerator).

Take out the kidneys, rinse, dry and cut into slices.

Dice the onion very finely, clean the mushrooms and cut them into slices.

Preheat the oven to 80 degrees In a frying pan heat clarified butter and brown the kidneys in 2 portions, season with salt and pepper and keep warm in the oven in a baking dish.

Meanwhile, sauté the onions in the drippings, perhaps adding a tiny bit more clarified butter. Add the mushrooms and a squeeze of juice from a lemon and roast over high heat, stirring until lightly browned (you don’t want them to draw water if possible). Then add the mustard as well as the cognac. Stir everything and bring to a boil briefly.

Then add veal stock, whipping cream and sour cream or crème fraiche and simmer until creamy.

Remove the kidneys from the baking dish with a slotted spoon and add to the sauce form, briefly pull and season. To serve, sprinkle with chopped flat-leaf parsley.

Serve with fine ribbon noodles.

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