- 2 trimmed and de-nerved veal kidneys (about 700 g)
- 250 g button mushrooms
- 2 large shallots finely chopped
- 10 cl Madeira
- 15 cl thick fresh cream
- 20 g butter
- Salt and pepper
- 1 tablespoon finely chopped flat-leaf parsley
Clean the mushrooms by wiping them and cut off the base of the stems. Cut them into quarters.Peel and finely chop the shallot.Fry the mushrooms and the penfant shallot for 5 to 7 minutes in a pan in 15 g of butter.Add salt and pepper and set aside in a bowl. Trim and denerve the kidneys, this can be done by your butcher.Blanch them by immersing them in boiling water with a little vinegar for 1 to 2 minutes.Then cut the kidneys into small pieces.In the same pan as the mushrooms, sauté them for 3 to 4 minutes over high heat in the remaining butter. Season with salt and pepper then remove them and place them in the bowl with the mushrooms.Pour the Madeira into the pan and heat. Off the heat, set it alight.Add the cream, heat for another 5 minutes over low heat. Add the mushrooms and kidneys and heat through without boiling.Sprinkle with parsley and serve with the accompaniment of your choice.