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Veal Liver and Kidney

Antonizoon edited this page Aug 13, 2014 · 3 revisions

Ingredients

  • 2 small veal kidneys (~150g each)
  • 2 slices of veal liver (~175g each)
  • 3 grey shallots
  • 100g of small cantharellus mushrooms
  • 80g of small fresh ceps
  • 2 tablespoons of olive oil
  • 50g butter
  • 1 untreated lemon
  • 5cl dry white wine
  • 1 tablespoon of mustard seeds
  • 1 branch of tarragon
  • salt and pepper

The making

  • open the kidney without separating them, remove nerves and fat, keep on the side

  • clean the mushrooms and wipe them with a damp cloth

  • cut them in 2 or 3 depending on their size

  • cut the shallots very finely, remove the tarragon leaves

  • pre heat oven medium temperature

  • put 20g of butter and half a tablespoon of oil to cook on medium heat in a pan

  • when this is hot, throw in 2/3rds of the shallots

  • once the mix gains in color, add in the cantharellus mushrooms for 3 minutes

  • then add the ceps but separating them from the rest

  • after 2 minutes lower the heat

  • for 2 minutes stir after putting salt and pepper

  • add a sip of lemon juice, cover and remove from the stove

  • put one tablespoon of oil in a pan and cook the the kidneys on mid-high 2 mins on one side, 1 min on the other

    • not much more if you like them rare
  • remove them with a holed spatual and put them on a dish into the oven, leaving it opne

  • leave the pan on low heat

  • put the mustard seed in a small plate next to the kidneys in the oven, this to share some of their perfume and make them easier to crush

  • after a few minutes, turn the oven off

  • pour the rest of the oil in the pan and set the heat to high

  • when the oil is hot, put the liver to cook for 30seconds

  • flip the slices and drop some of the rest of the shallots on the cooked side

  • from 30 to 40seconds later, according to your tastes, remove both slice with the spatula and put them in the oven with the kidneys

  • in a swift move, throw the cooking oil and replace it with the rest of the butter and shallots

  • at the first hint of color change, spread the crushed (or not) mustard seeds

  • wait one minute then add the white wine

  • set the heat higer and reduce to a half

  • add the mushrooms and their cooking juice

  • stir to blend them well with the mustard, taste and correct the seasoning

  • make thin diagonal slices of the kidneys and cut the liver in 1cm wide strips

  • spread in a fan on a heated dish

  • pour the cooking juice of the meat on the mushrooms

    • if you have some white wine left, add it at the last minute
  • put everything in the center of the serving dish

  • serve in hot plates

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