I like kidneys, Jade likes kidneys but the men don’t. More for us. Their aversion is to “les abats”, or the insides of any animal. Well guys, the French are standing in line for this, paying ridiculous prices for this, have a separate market (triperie) for this and the triperie owner looks pretty affluent and happy to be behind his stall. I’m just saying…..
In the March-April French edition of Saveurs, they devote a section to les abats. This is the second recipe that I’m trying from the section. This recipe reads well; you pretty much know what you will have at the end and the words, creme fraiche, port, onions and mustard sauce are encouraging.
Veal Kidneys in Mustard Sauce
600 – 700 grams of kidneys, cleaned and cut into bite sized pieces
3 onions, finely sliced
10 cl Port wine
50 cl beef or veal stock
4 tbsp creme fraiche
4 tbsp Dijon or coarse ground mustard
5 cl vegetable oil
30 g butter
Salt and pepper
Saute the onions in half the oil and all of the butter until soft and golden. Remove and set aside.
In the same pan, add the rest of the oil and saute the kidneys until just done 2-3 minutes on high flame. Remove the kidneys, drain and set aside.
Add the port and cook until liquid is reduced by half. Add the stock and again reduce the liquid by 1/3. Add the creme fraiche and cook, stirring for 5 minutes. Add the mustard and salt and pepper to taste.
Finally, add the onions and kidneys to the pan, stirring to blend well. Serve in mini casseroles as an appetizer or with mashed potatoes and vegetables as a lunch or dinner.
Wine suggestion: Rose d’Anjou