the appetizer:

Learn how to cook like a French chef with The Fundamental Techniques of Classic Cuisine by The French Culinary Institute, including recipes like Cream of Cauliflower Soup (Crème ou Velouté Dubarry), Potatoes Anna (Pommes Anna), and Kidneys with Mustard Sauce (Rouelles de Rognons à la Dijonnaise).



Kidneys with Mustard Sauce
Rouelles de Rognons à la Dijonnaise

Serves 4
Estimated time to complete: 30 minutes




  • 680 grams (about 1-1/2 pounds) veal kidneys
  • 45 grams (3 tablespoons) unsalted butter
  • 25 milliliters (1-1/2 tablespoons) vegetable oil
  • 40 grams (1-1/2 ounces) shallots, ciselé
  • 25 milliliters (1-1/2 tablespoons) cognac
  • 150 milliliters (2/3 cup) Veal Demi-glace (see page 59 of the book)
  • 60 milliliters (1/4 cup) heavy cream
  • Dijon mustard to taste
  • Coarse salt and freshly ground pepper to taste
  • 5 grams (1 tablespoon) fresh flat-leaf parsley, haché


  • Chefs knife
  • Poêle
  • Slotted spatula
  • Paper towels
  • Wooden spoon
  • Warm serving platter

Preparing Kidneys

Prepare your mise en place.

Peel the outer skin from the kidneys. Using a chef's knife, cut them in half lengthwise, and remove the center fat. Cut each half into 1-centimeter (1/3 inch)-thick slices.

Heat a poêle over high heat and add 30 grams (2 tablespoons) of the butter along with the oil. When hot, add the kidneys in a single layer and sear on both sides until nicely browned on the exterior but still pink inside. Using a slotted spatula, remove the kidneys from the pan and transfer to a double layer of paper towels to drain. (Alternatively, you can place the kidneys on a plate and then lift it up and tilt it slightly to drain off the fat and juices.)

Using a paper towel, wipe out the pan and then return it to medium heat. Add the remaining 5 grams (1 tablespoon) butter and, when hot, add the shallots. Cook, stirring frequently with a wooden spoon, for about 3 minutes or just until soft with no color.

Add the cognac and stir to loosen the sucs and deglaze the pan. Add the demi-glace and then the cream and cook, stirring occasionally, for about 10 minutes or until reduced to a saucelike consistency.

Remove the pan from the heat and stir in the mustard. Season with salt and pepper to taste. Add the reserved kidneys and return the pan to medium-low heat. Do not allow the sauce to boil or it will break.

Pour the kidneys onto a warm serving platter, sprinkle with the parsley, and serve.

  • from:
  • The Fundamental Techniques of Classic Cuisine
  • by The with Judith Choate
  • Photographs by Matthew Septimus; Illustrations by Glenn Wolf
  • 496 pages / Hardcover
  • 650 full-color photographs, 20 color illustrations, and 200 recipes
  • $75.00 U.S. / $90.00 Canada
  • Stewart, Tabori & Chang 2007
  • ISBN: 1-5847-9478-X
  • EAN: 978-1-58479-478-3
  • Recipe reprinted by permission.

Buy The Fundamental Techniques of Classic Cuisine


The Fundamental Techniques of Classic Cuisine


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This page created September 2007

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