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Le Chaudron recipe
Rognons de veau à la moutarde
Veal kidneys in mustard sauce
⏱ 30 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)veal kidneys
3 tbspmustard
200 ml (¾ cup)heavy cream
2shallots, chopped
100 ml (½ cup)dry white wine
50 g (2 oz)butter
- 600 g (21 oz) veal kidneys
- 3 tbsp mustard
- 200 ml (¾ cup) heavy cream
- 2 shallots, chopped
- 100 ml (½ cup) dry white wine
- 50 g (2 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the kidneys and cut into even pieces.
- Sear in hot butter for 3 minutes.
- Set aside, cook the shallots and deglaze with the white wine.
- Stir in the mustard and cream and simmer 5 minutes.
- Return the kidneys and warm for 2 minutes without boiling.
- Adjust the seasoning and serve hot with rice or steamed potatoes.
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