Recipe per person by Lucien Dejean, Aux Armes de France, Corbeil-Essonne
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.