Ready in 35 minutes
Not the British classic dish of devilled kidneys. But another French style dish still a classic of sorts which was always appreciated in the hotels, we worked in and by guests of the Finken?s and the Hanson?s. You can use veal or lambs kidneys although veal kidneys will be the choice for a dinner party.
In a heavy, shallow flame proof casserole about 10 inches across, or in a chafing dish, melt the 6 tablespoons of butter over a moderate heat, when the foam become less, saute the kidneys in the butter, uncovered, turning them frequently, until they are lightly browned. (saute veal kidneys for 10 minutes, lamb kidney for 4 to 5 minutes). With tongs, transfer the kidneys to a heated platter and cover loosely to keep them warm.
Stir the shallots into the butter remaining in the casserole and cook, stirring, for 1 minute.
Then add the wine and bring to a boil, stirring constantly and scraping in any brown bits or syrupy juices that cling to the pan.
Boil rapidly for 4 to 5 minutes or until the wine is reduced to ? cup. Remove the casserole from the heat.
Cream the butter by beating it enthusiastically with a wooden spoon until it is fluffy, then beat in the mustard, salt and a few grinds of pepper.
Off the heat, and swirl spoonfuls of the seasoned butter into the casserole, working speedily, cut the kidneys into crosswise slices 1/8-inch thick return them to the casserole and sprinkle with lemon juice and parsley, toss over a low heat for 1 or 2 minutes to heat them through and serve at once.