Suckling Calf Kidney Fricassée with Macaroni Gratin

Credit: Didier Loire
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Ingredients (4 people)


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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