Veal Kidney with Tomatoes and Cepes
|Veal kidney||1 Pound, outer fat trimmed to a 1/4-inch [6-mm.] layer|
|Tomatoes||2 Medium, peeled, halved and seeded|
|Oil||1⁄4 Cup (4 tbs)|
|Dried cepes||2 Ounce (Soaked In Warm Water For 30 Minutes And Drained)|
|Parsley||1 Tablespoon, chopped|
|Shallot||1 Tablespoon, chopped|
Melt 2 tablespoons [30 ml.] of the butter in a heavy saute pan set over low heat.
When the butter has melted, add the whole kidney and season it to taste with salt and pepper.
Cover the pan and cook the kidney, turning it occasionally, for 30 to 35 minutes.
Meanwhile, in a skillet, saute the tomato halves in 2 tablespoons [30 ml.] of the butter for five to 10 minutes, depending on the ripeness of the tomatoes.
They must stay in shape.
Remove them from the skillet.
Season them with salt and pepper, and reserve them.
Melt the rest of the butter in the skillet and saute the salt-pork strips until they are quite crisp, about 10 minutes.
Drain the pork on paper towels.
In a clean skillet, heat the oil.
Add the cepes and, stirring occasionally, cook them over medium heat for one or two minutes.
Then add the bread crumbs, parsley and shallots.
Cook the mixture for another two to three minutes.
Add the tomatoes, the pork strips and the cepe mixture to the kidney.
Cover the pan again and cook the mixture over low heat for 10 minutes.
Serve straight from the pan.