Veal Liver and Kidney

Ingredients

• 2 small veal kidneys (~150g each)
• 2 slices of veal liver (~175g each)
• 3 grey shallots
• 100g of small cantharellus mushrooms
• 80g of small fresh ceps
• 2 tablespoons of olive oil
• 50g butter
• 1 untreated lemon
• 5cl dry white wine
• 1 tablespoon of mustard seeds
• 1 branch of tarragon
• salt and pepper

The making

• open the kidney without separating them, remove nerves and fat, keep on the side

• clean the mushrooms and wipe them with a damp cloth

• cut them in 2 or 3 depending on their size

• cut the shallots very finely, remove the tarragon leaves

• pre heat oven medium temperature

• put 20g of butter and half a tablespoon of oil to cook on medium heat in a pan

• when this is hot, throw in 2/3rds of the shallots

• once the mix gains in color, add in the cantharellus mushrooms for 3 minutes

• then add the ceps but separating them from the rest

• after 2 minutes lower the heat

• for 2 minutes stir after putting salt and pepper

• add a sip of lemon juice, cover and remove from the stove

• put one tablespoon of oil in a pan and cook the the kidneys on mid-high 2 mins on one side, 1 min on the other

  • not much more if you like them rare

• remove them with a holed spatual and put them on a dish into the oven, leaving it opne

• leave the pan on low heat

• put the mustard seed in a small plate next to the kidneys in the oven, this to share some of their perfume and make them easier to crush

• after a few minutes, turn the oven off

• pour the rest of the oil in the pan and set the heat to high

• when the oil is hot, put the liver to cook for 30seconds

• flip the slices and drop some of the rest of the shallots on the cooked side

• from 30 to 40seconds later, according to your tastes, remove both slice with the spatula and put them in the oven with the kidneys

• in a swift move, throw the cooking oil and replace it with the rest of the butter and shallots

• at the first hint of color change, spread the crushed (or not) mustard seeds

• wait one minute then add the white wine

• set the heat higer and reduce to a half

• add the mushrooms and their cooking juice

• stir to blend them well with the mustard, taste and correct the seasoning

• make thin diagonal slices of the kidneys and cut the liver in 1cm wide strips

• spread in a fan on a heated dish

• pour the cooking juice of the meat on the mushrooms

  • if you have some white wine left, add it at the last minute

• put everything in the center of the serving dish

• serve in hot plates