|Butter||1 Ounce (25 Gram)|
|Veal kidneys||1 1⁄2 Pound, cleaned and cut into pieces (700 Gram)|
|Single cream/300 milliliter||10 Ounce|
|French mustard||3 Tablespoon|
|Chopped parsley||6 Tablespoon|
Melt the butter in a large frying pan.
Add the kidney pieces and fry until they are deeply and evenly browned.
Transfer them to a plate.
Remove the pan from the heat and stir in the flour to form a smooth paste.
Gradually stir in the cream and mustard and return the pan to the heat.
Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is smooth and thick.
Stir in the seasoning and parsley.
Return the kidneys to the pan and simmer for 5 minutes, or until they are cooked through and tender.
Transfer the mixture to a warmed serving dish and serve at once.