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Rognonsde Dijon

French.Palate's picture
Rognonsde Dijon is a savory preparation of veal kidneys with cream. Simple and fairly easy to prepare, the Rognonsde Dijon is flavored with parsley and french mustard to taste.
Ingredients
  Butter 1 Ounce (25 Gram)
  Veal kidneys 1 1⁄2 Pound, cleaned and cut into pieces (700 Gram)
  Flour 2 Tablespoon
  Single cream/300 milliliter 10 Ounce
  French mustard 3 Tablespoon
  Chopped parsley 6 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish

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