Читать книгу A Long and Messy Business - Rowley Leigh - Страница 43

VEAL KIDNEYS IN MUSTARD SAUCE

A very smooth and elegant mashed potato is the ideal

accompaniment.

Serves two.

1 veal kidney, weighing

400–450g (14–16oz)

oil, for cooking

10g (1⁄4oz) butter

1 shallot, peeled and very

finely chopped

1 sprig of thyme

100ml (3½fl oz) dry white

wine

75ml (2½fl oz) double cream

1 teaspoon Dijon mustard

1 teaspoon Moutarde de

Meaux or similar grain

mustard

salt and black pepper

Remove any membrane covering the kidney and cut down

the length between the lobes to separate it into two parts.

Turning each part over, cut down either side of the white

fat and connective tissue and remove it completely. Now

cut the kidneys into their lobes, which are each the size of

a modest strawberry.

Heat a heavy sauté pan until quite hot. Add a film of

oil, then add the unseasoned kidneys (salting them before

cooking creates an unattractive beading on the surface)

and sauté them over a very high heat, turning them from

time to time until they are seared all over. Tip the kidneys

out of the pan into a colander or sieve to drain. They are

definitely best when kept quite pink.

Without cleaning the pan, melt half the butter in it and

add the shallot and thyme. Stew gently for 2 minutes until

soft, then add the wine and cook for 3–4 minutes until it

has reduced by two-thirds. Add the cream and bring to

the boil. Turn the heat down and simmer gently for a few

moments until it reaches a good sauce consistency. Whisk

in both mustards before adding the drained kidneys,

seasoning them well and reheating them without letting

the sauce boil. Swirl in the remaining butter and serve.

WINE: A rich velvety dish, so the bright fruit and fresh

acidity of a young Pinot Noir without too much tannin

would be perfect.

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