veal kidneys in cognac (france)

by Diana

1 lb veal kidneys
1 tbsp white vinegar
4 tbsp butter
1/2 c sliced mushrooms
1/2 c cognac
1/8 tsp dry mustard
1 1/2 tsp salt
freshly ground pepper to taste
1/4 c 35% cream

Wash kidneys. Soak them in cold, acidulated water (1 tbsp white vinegar per quart of water) for 1 hour. Remove core and any fat, then cut into 1/2 inch thick slices. Blanch in boiling water for 2 minutes, then drain. Melt 2 tbsp of the butter in a skillet and saute mushrooms for 5 minutes. Removed from the pan and set aside. Melt remaining butter in the pan and saute the kidneys for 2 minutes. Warm cognac, then add to the kidneys and flame. When the flames die, add mushrooms, season with mustard, salt, pepper and cook 1 minute more. Stir in cream and heat through but do not boil.

Serves 2-3.