Veal Kidney Braised in Spinach and Lettuce Leaves
|Veal kidney||8 Ounce, outer fat and membrane removed|
|Spinach leaves||6 Large, stems removed, blanched in salted water for 1 minute|
|Lettuce leaves||6 Large, blanched in salted water for 1 minute|
|Olive oil||1 Teaspoon|
|Carrot||1 , sliced|
|Leek||1 , sliced (White Part Only)|
|Onion||1 Small, sliced|
|Veal stock||3⁄4 Cup (12 tbs)|
|Bouquet garni||1 Small|
|Mushroom puree||1 Teaspoon|
|Fromage blanc||1⁄2 Teaspoon|
|Dijon mustard||1⁄2 Teaspoon|
Season the veal kidney with salt and pepper and wrap it in the spinach and lettuce leaves.
Heat the olive oil in an enameled cast-iron casserole, and in it cook the carrot, leek, and onion until they soften and give off some of their liquid.
Add the wrapped kidney, veal stock and bouquet garni.
Cover and braise the kidney over low heat for 25 to 30 minutes, basting frequently with the juices in the casserole. (Do not overcook the kidney; when it is done, it should still be pink in the center.)
Remove the kidney and pour the braising liquid through a fine-meshed strainer.
Put the braising liquid in a blender, add the mushroom puree, fromage blanc and mustard, and blend.
Pour this sauce into a small saucepan and reheat it, but do not allow it to boil.
Unwrap the veal kidney and slice it thin.
Pour a ribbon of the sauce inside the edges of two heated dinner plates; arrange the spinach and lettuce leaves in the center, and the slices of kidney on top of them.