125 g. SELECTED VARIETIES
Remove the fat and fine membranes from the kidneys.
Soak the kidneys for an hour in cold water with some lemon juice.
Brown the shallots and garlic in 1 Tbsp. (15 mL) of butter.
Add the wine. Reduce by half.
Mix in the mustard and cream.
Adjust the seasoning. Set the sauce aside.
Cut the kidneys into pieces. In a frying pan sauté the kidneys with the rest of butter over medium heat for 5 minutes. Pour in the sauce. Let simmer for 1 to 2 minutes.
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