Veal Kidneys in Calvados

Yield: 2 servings

Preparation time is 30 minutes

Ingredients

• 2 veal kidneys
• salt and pepper
• 30 grams butter (1 ounce)
• 2 shallots, finely diced
• 45 millilitres calvados (3 tablespoons)
• 75 millilitres 35% cream (1/3 cup)
• 15 millilitres Dijon mustard (1 tablespoon)
• 30 grams chervil (2 ounces)

Directions

1. Clean the kidneys, removing all fat and sinews. Cut them down the middle and then into 2-centimetre pieces. Season the pieces with salt and pepper.
2. Put half the butter into a pan over a high heat. As soon as the butter begins to foam, add the kidneys. Leave them to brown and turn after about 2 minutes. After 5 minutes, lift the kidneys on to a plate and keep them warm.
3. Put the shallots into the pan with the calvados and scrape any brown pieces from the bottom of the casserole. Be careful not to overheat the casserole so that the calvados bursts in to flames. Add the cream and allow to simmer for a couple of minutes, beating all the while.
4. Pass the sauce through a fine sieve. Add the Dijon mustard and stir well. Return the sauce to the heat, add the kidneys. Season to taste with salt and pepper and add the chervil. Serve on warm plates with plain boiled potatoes with parsley.