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  • 2 veal kidneys (1 pound each) 2 cups beef stock or consomme 2 tablespoons minced shallots or green onion 12 ounces mushrooms 4 tablespoons butter 4 tablespoons oil 1/2 cup Madeira 1 cup heavy cream 1 tablespoon dijon mustard Salt Pepper Chopped parsley


Remove the membrane and fat from the kidneys. Place in a pan and cover with beef stock, adding water if necessary. Bring to a boil, remove from heat and allow to cool, reserving stock. Cut the kidneys into thin slices. Peel and mince the shallots. Wash the mushrooms briefly and slice them quite thin. Heat the butter and oil in a large skillet. When sizzling hot, add the mushrooms and kidneys and stir for 1 minute. Remove from the heat and reduce the heat to medium-low. Add the shallots and cook over heat for 1 minute. Add 2 cups of the reserved broth, the Madeira and the cream. Simmer 10 minutes. Just before serving, stir in the mustard and season with salt and pepper. Serve in warm patty shells or on toast. Sprinkle with chopped parsley.

Serves 4 to 6