Rognonsde Dijon Recipe
Rognonsde Dijon is a savory preparation of veal kidneys with cream. Simple and fairly easy to prepare, the Rognonsde Dijon is flavored with parsley and french mustard to taste.
Ingredients
| Butter 25g/1oz | ||
| Veal kidneys, cleaned and cut into pieces 700g/1 1/2lb | ||
| Flour | 2 Tablespoon | |
| Single cream 300ml/10floz | ||
| French mustard | 3 Tablespoon | |
| Parsley | 6 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a large frying pan.
Add the kidney pieces and fry until they are deeply and evenly browned.
Transfer them to a plate.
Remove the pan from the heat and stir in the flour to form a smooth paste.
Gradually stir in the cream and mustard and return the pan to the heat.
Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is smooth and thick.
Stir in the seasoning and parsley.
Return the kidneys to the pan and simmer for 5 minutes, or until they are cooked through and tender.
Transfer the mixture to a warmed serving dish and serve at once.
Add the kidney pieces and fry until they are deeply and evenly browned.
Transfer them to a plate.
Remove the pan from the heat and stir in the flour to form a smooth paste.
Gradually stir in the cream and mustard and return the pan to the heat.
Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is smooth and thick.
Stir in the seasoning and parsley.
Return the kidneys to the pan and simmer for 5 minutes, or until they are cooked through and tender.
Transfer the mixture to a warmed serving dish and serve at once.
Chef
