Recipe #1599
Calf Kidneys with Whole Grain Mustard
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 lb (450 g) calf kidneys
- 2 Tbsp. (30 mL) butter
- 2 Tbsp. (30 mL) shallots
- 1 tsp. (5 mL) garlic, chopped
- 1/2 cup (125 mL) dry white wine
- 2 Tbsp. (30 mL whole grain mustard
- 3/4 cup (175 mL) thick 15 % cream
- To taste white pepper
- 2 Tbsp. (30 mL) vegetable oil
Preparation
Remove the fat and the thin membrane covering the kidneys.
Parboil the kidneys in cold water for 20 minutes.
Sauté the shallots and garlic in half the butter.
Add the wine. Reduce by half.
Incorporate the mustard and the cream.
Adjust the seasoning. Set the sauce aside.
Cut up the kidneys and sauté in a skillet on high heat.
Add the sauce. Simmer 1 to 2 minutes and serve.
Suggestion
Soak the kidneys in milk to eliminate the odor.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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