Veal kidneys in cream and Maitrank
Serves 4:

Ingredients

• 2 veal kidneys
• 150 g St. George's mushrooms or Paris mushrooms
• Butter, virgin olive oil
• 2 dl cooking cream
• 1 soupspoon mustard
• 2 dl Maitrank
• 1 Jonagold apple
• 2 shallots, chopped
• 1 soupspoon honey vinegar
• juice of 1 lemon
• 2 dl veal stock

Preparation

• Heat the olive oil in a casserole dish, add the whole kidneys, brown them on all sides and cook for 5 minutes over a high heat. Keep them warm on one side.
• Drain the fat off the casserole dish and sweat the shallots gently, making sure they do not brown. Add the honey vinegar, the Maitrank, the mustard, leave to reduce and then add the veal stock. Leave to thicken, add the cooking cream, strain and keep warm.
• Peel and finally slice our apple. Soften in the butter.
• Clean and cut your mushrooms in half or quarter, depending on the thickness and soften the butter. Tip the cooked mushrooms into the sauce.
• Cut the kidneys into 4 and arrange on the plate.
• Garnish with the apple pieces and coat with the sauce.