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Veal Kidneys in Mustard Sauce: photo of the dish
Illustrative photo: No machine-readable author provided. Vincnet assumed (based on copyright claims). — Public domain, Wikimedia Commons
Meat

Veal Kidneys in Mustard Sauce

Seared kidneys in a creamy mustard sauce with cognac.

  • 25 min
  • 4 servings
  • Medium
  • Pricier
  • French

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

351 kcal per serving

Protein
26.2 g
Carbohydrates
2.9 g
of which sugars
1.7 g
Fat
23.9 g
of which saturated fat
14.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Trim the fat from the kidneys and cut them into pieces.
  2. Sear them for 3 min over high heat, then drain.
  3. Sauté the shallot, flambé with the cognac, add the cream and mustard, then return the kidneys to the pan for 1 min.

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Original Ecomely recipe.