Veal Kidney with Onion, Smoked Bacon and Ceps, a recipe from the Worldwide Gourmet

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Recipes>Veal Kidney with Onion, Smoked Bacon and Ceps

Veal Kidney with Onion, Smoked Bacon and Ceps Recipe

Recipe

Total time: 30 to 60 minutes

Preparation and cooking time: 40 minutes

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 1 very white veal Rognon

- 2 large onions

- 2 slices of smoked bacon

- 100 ml (6 tbsp.) cream

- 3 tbsp. cognac

- 3 tbsp. chicken stock or water

- 100 g (6 tbsp.) butter

- 100 g (3 1/2 oz.) ceps (porcini)

- Flat leaf parsley

- Salt and pepper

Method

Peel and wash the onions; hollow them out as you would for a stuffed tomato. Reserve the top and trimmings.
Cook the onions in lightly salted simmering water for 6 minutes. Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes.
Peel and wash the ceps (porcini); slice them and sauté them in butter. Keep warm.
Sear the kidney in butter for 6 minutes; season with salt and pepper. Degrease the pan and let rest for 5 minutes. Deglaze the pan with the cognac.
Add the onion trimmings; deglaze with chicken stock or water. Cook for 3 minutes and add the cream.
Cook the smoked bacon in an ungreased pan; set aside.
Spoon some sauce onto the plates; place an onion in the center and fill with the ceps. Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion.
Garnish with flat leaf parsley.

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Collaboration: VFC and Produits tripiers de France
An original recipe from Henri Charvet of Le Comte de Gascogne in Boulogne sur Seine

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