CookTeaser

A CookTale

A byword in this household is: “when in doubt ask Julia”. It’s especially true with recipes for lamb or veal kidneys. She is Madam Reliable. On the occasional occasion that we can find fresh kidneys (as we did this week at Adam’s Fairacre Farm), Mastering the Art of French Cooking, Volume 1, comes off the shelf, opened to page 417, as it did last evening.

INGREDIENTS

4 Lamb Kidneys (White core of fat removed)
4 TB of Butter
1 TB of minced Shallots
1/2 Cup of White Wine or Vermouth
1 TB of Lemon Juice
2 TB of Dijon Mustard+Combined with 3 TB of Butter (softened)
Salt & Pepper
3 TB of minced Parsley

METHOD

1. Heat a deep sided saute pan & add the Butter. When the foam
subsides roll the Kidneys in the Butter & saute for about 4 minutes, turning every minute. The Kidneys will stiffen but not become hard, they’ll brown slightly & be pink in the center.
2. Remove to a warm plate & cover.
3. Stir the Shallots into the Butter & cook for a minute. Then add the Wine or Vermouth & the Lemon Juice. Boil until the liquids reduce to about 4 TB.
4. Off the heat swirl in the Mustard-Butter by spoonfuls, & add Salt & Pepper.
5. Rapidly slice the Kidneys crosswise 1/4″ thick. Return with their juices to the pan, sprinkle on the Parsley, & toss over low heat for a minute or two. Don’t allow the sauce to come near a simmer.
6. Serve on warm plates.