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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mash together the mustard and 3 tablespoons of the butter and set aside. | 2. Remove the button of fat at the kidney hilum without piercing the flesh. Kitchen scissors work best for me. If the butcher left any opaque membrane on the kidney, remove it. | 3. Over medium heat melt the remaining 3 tablespoons butter in a medium skillet until the foam begins to subside. | 4. Roll the kidneys in the melted butter, then cook them uncovered for about 10 minutes, turning every minute or two. Regulate the heat so that the butter is always very hot but not discoloring. The kidneys should brown lightly and stiffen but not become hard. | 5. Remove them from the skillet and keep warm for the few minutes it takes to make the sauce. | 6. Stir the shallots into the butter in the skillet and cook for about one minute. Add the wine and the lemon juice. Boil, scraping up the coagulated cooking juices and reduce the liquids to about 4 tablespoons. | 7. Off heat swirl in the mustard butter by spoonfuls into the skillet. | 8. Rapidly cut the kidneys into slices 1/8 inch thick (they should be a light pink). Sprinkle with salt and pepper. | 9. Toss the kidney slices in the skillet with their juices and the parsley over low heat for a minute or two to warm them without allowing the sauce to simmer. | 10. Serve immediately, preferably on warmed plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons	divided	513.0	23.570999999999998	16.029	43.2
dijon mustard	1 1/2	1/2		-	-	-	-
veal kidney	1 1/2	1/2		673.5975	5.7834	107.2313	21.2285
shallot	1	tablespoon	minced	7.2	1.68	0.25	0.01
white wine	1/2	cup		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper				-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.