- 2 suckling calf kidneys
- 1 3/4 ounces butter (50 g)
- 3 cloves garlic
- fleur de sel
Mustard Sauce
- 2 shallots, minced
- 1/3 ounce coarsely ground black pepper (10 g)
- 1/3 ounce coriander seeds (10 g)
- 2 sprigs tarragon
- 2 cloves garlic
- 1 cup white wine (25 cl)
- 1 tablespoon Dijon mustard
- 1 tablespoon Meaux mustard
- 1/2 cup veal jus (15 cl)
- 1 3/4 ounces whipped cream (50 g)
Cream Sauce
- 1 3/4 ounces béchamel (50 g)
- 1 cup whipping cream (25 cl)
- 3/4 ounce mascarpone (20 g)
- 2 teaspoons truffle juice (1 cl)
- truffle oil
- 1/2 ounce parmesan, grated (15 g)
- 1 3/4 ounces Swiss cheese, grated (50 g)
- 1 3/4 ounces whipped cream (50 g)
- fleur de sel
Macaroni Gratin
- 1 pound macaroni (500 g)
- 3 1/2 ounces butter (100 g)
- 1 cup chicken consommé (25 cl)
- 1 ounce calf's foot jelly (25 g)
- fleur de sel
Instructions
Step 1: Kidney
Choose small, suckling calf’s kidneys covered with a lot of very white fat.
Remove the kidneys from their fat, and remove the nerves. Separate them into small lobes, making sure to cut into very even pieces. Finish by removing the nerves.
Step 2: Mustard Sauce
Sweat the minced shallots in a saucepan without browning, deglaze with white wine, and season with coarsely ground black pepper, coriander seeds, and unpeeled garlic cloves. Reduce almost completely, then add the veal jus, and simmer.
Once cooked, thicken the sauce with the Dijon mustard, strain through a fine-meshed chinois, and reduce slightly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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