Roasted Kidneys with Mustard Sauce – Rognons en Casserole

In a heavy, flat, ovenproof dish of about 25 cm diameter, or possibly in an ovenproof pan, melt butter at a moderate temperature. As soon as the foam disappears, fry the kidneys in the butter without covering them, turning them frequently until they are lightly browned. Veal kidneys take 10 min, lamb kidneys 4-5 min. Using kitchen tongs, lift them onto a warmed platter and cover loosely.

Then add the shallots to the butter remaining in the dish

and saute for a minute, stirring constantly. Now add the wine, let it bubble up, dissolving all the brown drippings adhering to the Reindl. Bubble for 4-5 minutes until the wine is reduced to a third and remove the Reindl from the heat. Stir the remaining butter* until creamy, beating it heartily with a wooden spoon until it is quite fluffy. Now mix in mustard, salt and a little pepper from the mill and, away from the stove, put the seasoned butter by the tablespoonful into the Reindl, sprinkle it with the juice of a lemon, scatter parsley over it and swirl it over a low flame for a minute or two to make it hot.

To serve, put the kidneys in the dish again and heap fresh mushroom slices, browned in butter, all around.

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