Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Veal Kidneys in Mustard Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Rognons-veau-vin-blanc-4669.jpg
PT15M
PT30M
PT45M
Preheat oven to 375°F (190°C).Trim and clean kidneys.Season and brush with mustard.In a skillet, sear kidneys in hot butter and oil, then transfer pan to oven.Pan-roast 6 - 8 minutes.Remove skillet from oven and set aside.In another skillet, cook shallots in butter and oil 2 - 3 minutes covered to sweat.Deglaze skillet with white wine and reduce by half.Add stock, bring to a boil and reduce by half.Over medium heat, stir in cream and cook 2 - 3 minutes.Slice kidneys and add to sauce.Serve with basmati rice and a green vegetable.
4
Chef Benoit Latulippe
4
1
4
4
14 oz (400 g) veal kidneys
Salt and pepper to taste
2 Tbsp. (30 mL) Dijon mustard
4 tsp. (20 mL) butter
4 tsp. (20 mL) vegetable oil
2 shallots, chopped
1/4 cup (60 mL) white wine
1 cup (250 mL) chicken broth
7 Tbsp. (105 mL) 35% whipping cream
Veal Kidneys in Mustard Sauce
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
14 oz
(400 g)veal kidneys
-
Salt and pepper to taste
-
2 Tbsp.
(30 mL)Dijon mustard
-
4 tsp.
(20 mL)butter
-
4 tsp.
(20 mL)vegetable oil
-
2
shallots, chopped
-
1/4 cup
(60 mL)white wine
-
1 cup
(250 mL)chicken broth
-
7 Tbsp.
(105 mL)35% whipping cream
Preparation
Preheat oven to 375°F (190°C).
Trim and clean kidneys.
Season and brush with mustard.
In a skillet, sear kidneys in hot butter and oil, then transfer pan to oven.
Pan-roast 6 - 8 minutes.
Remove skillet from oven and set aside.
In another skillet, cook shallots in butter and oil 2 - 3 minutes covered to sweat.
Deglaze skillet with white wine and reduce by half.
Add stock, bring to a boil and reduce by half.
Over medium heat, stir in cream and cook 2 - 3 minutes.
Slice kidneys and add to sauce.
Serve with basmati rice and a green vegetable.
Source :
Chef Benoit Latulippe
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
