Meat
Recipe by Lucien Dejean, Aux Armes de France, Corbeil-Essonne. |
Per person: |
1 - Choose a fine, pale-pink kidney - the sign of quality. Remove the outer membrane and cut in two length-wise. Remove the fat and veins. Cut into several pieces and season with table salt and freshly ground pepper. 2 - Put 30g of butter in a non-stick frying pan over a high flame. As soon as it melts, add the pieces of kidney and fry until golden brown on each side without cooking the interior. Use a skimmer to place the kidneys in a colander to drain out the blood. 3 - Add 20 g of butter in the same pan and brown 60g of finely chopped mushrooms; add two soupspoons of chopped shallots. Lightly cook the shallots without browning and de-glaze with 10cl Chablis Vieilles Vignes. Cook off most of the wine, leaving enough to fill a serving-spoon. Add 5 cl of rich veal stock, leave to reduce a little further and add the kidneys to heat them quickly. Add 15g of fresh butter in small pieces and stir-turn the kidneys so that they are covered in sauce. 4 - Serve in a large dish with a sprinkling of parsley. Serve with a Basmati rice pilaff or tender, fresh pasta. |
Serving suggestions: White wine Chablis Cuvée Vieilles Vignes
An opulent Chablis, with the rather high degree of concentration typical of a selection from old vines, would have the richness required to complement this highly savoury recipe.
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