Kidneys in Mustard Sauce is a delicately flavoured dish. Serve with fluffy creamed potatoes and braised onions.4 oz. butter
1 tablespoon olive oil
3 veal kidneys, cleaned, prepared and sliced
6 shallots, chopped
5 fl. oz. dry vermouth
1 tablespoon lemon juice
2 tablespoons prepared mustard
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
In a large saucepan, melt half the butter with the oil over moderate heat. When the foam subsides, add the kidney slices and cook them for 5 minutes, turning occasionally.
With a slotted spoon, remove the kidney slices from the pan and set them aside. Keep warm.
Add the shallots, vermouth and lemon juice to the saucepan. Bring the mixture to the boil over high heat. Boil for 5 to 7 minutes or until the liquid has reduced by one-third.
In a small mixing bowl, combine the remaining butter with the mustard, salt, and pepper.
Remove the pan from the heat and add the mustard and butter mixture, a little at a time, stirring constantly with a wooden spoon.
Add the kidney slices to the pan. Sprinkle the parsley over the mixture. Return the pan to low heat and cook for 3 to 5 minutes to reheat the kidneys.