Serving
Click to Enlarge

Kidneys Languedoc
France - Languedoc
  -   Rognons
Serves
Effort:
Sched:
DoAhead:  
3 main  
***
3-1/4 hrs  
Yes
An excellent dish for those of us who like kidneys - and those who think they don't are just missing out. I made a big batch for a party recently - there was none left for me. It goes very well with rice and a salad - and red wine. This recipe reheats very well.


2
1
4
6
3
1/2
1/4
1
1/2
1-1/2
1
1
------
#
T
oz
oz
oz
t
t

T
c
T
T
---
Beef Kidneys (1)  
Fat (2)
Shallots
Onions
Carrots
Salt
Pepper
Bouquet Garni (3)  
Flour
Red Wine
Cream
Mustard, Dijon
-- Garnish
Parsley
Prep   -   (1-1/4 hrs)
  1. Remove fat and membranes from BEEF KIDNEYS. Soak in three changes of salted water for about 1/2 hour total. Place kidneys in a pot with plenty of water to cover and bring to a boil for a couple of minutes. Drain and rinse well. Slice 1/4 inch thick.
  2. While the kidneys are soaking, render the fat (see Note-2).
  3. Slice SHALLOTS, ONIONS and CARROTS thin. Mix.
Run   -   (2 hours)
  1. Melt 1 T of the Fat in a coverable sauté pan or similar and stir in the Vegetable mix. Fry over moderate heat, stirring until starting to color.
  2. Stir in Flour and fry stirring another minute or so.
  3. Sprinkle with the Salt and Pepper. Add the Bouquet Garni. Place sliced Kidneys over the vegetables. Add the Wine, bring to a simmer and simmer covered for about 1-1/2 hours.
  4. Remove the Kidneys (I use chopsticks for that) and keep warm. Strain out all other solids, pressing well to save as much of the liquid as possible. Discard the solids.
  5. Place the liquids in a Sauté pan. In a small bowl mix Cream and Mustard, then stir into the liquid. Bring to a simmer and reduce to the sauce consistency you want (it should be fairly liquid).
  6. Stir Kidneys into the sauce just long enough to come up to temperature. Serve garnished with Parsley.
NOTES:
  1. Beef Kidneys:   For details on buying and preparation see my Beef Kidneys page. This recipe can also be made with pork or lamb kidneys, with a significant difference in flavor and texture.
  2. Fat:   This recipe is supposed to be kidney fat, and you have just removed some from the kidneys. Slice the fat into small pieces, put it in a small skillet with 1/8 inch water and bring to a slow boil. When the water is gone and you hear frying sounds, I turn the heat to very low - the temperature of the oil should never get above about 312°F/155°C. When the solids have become fairly crisp, pour out the oil through a fine mesh strainer, and you can eat the crisps with a little salt. You'll have plenty of fat left after this recipe, use it for other frying.
  3. Bouquet Garni:   A simple bouquet made from 4 sprigs Parsley, 2 sprigs Thyme and 1 Bay Leaf is fine. Usually these would be tied into a bundle, but since all solids get strained out - just toss 'em in.
  4. Method:   I've modified the method (but not the ingredients) to be easier to do in our kitchens, especially since here in Sunny SoCal we don't heat up an oven unless we really need to. Having made it the original way the first time I can vouch for the results.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
fmm_kidneys1 100710 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.