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Rognonsde Dijon Recipe
|Butter||1 Ounce (25 Gram)|
|Veal kidneys||1 1⁄2 Pound, cleaned and cut into pieces (700 Gram)|
|Single cream/300 milliliter||10 Ounce|
|French mustard||3 Tablespoon|
|Chopped parsley||6 Tablespoon|
Serving size: Complete recipe
Calories 1617 Calories from Fat 883
% Daily Value*
Total Fat 100 g153.8%
Saturated Fat 55.3 g276.7%
Trans Fat 0 g
Cholesterol 2725 mg
Sodium 2314.8 mg96.4%
Total Carbohydrates 54 g18%
Dietary Fiber 3.8 g15.2%
Sugars 1.3 g
Protein 121 g241.9%
Vitamin A 244.9% Vitamin C 260%
Calcium 48.3% Iron 166.4%
*Based on a 2000 Calorie diet
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.