Preparation
1 Clean the kidneys by halving them lengthwise. Remove any fat as well as the white part of each lobe. Cut them into 2 cm cubes. Put them in a bowl and cover them with milk overnight.
2 The next day, put the kidneys in a strainer, rinse them with lukewarm water, and let them drain. In a pan, heat 2 tablespoons of oil, pour in the drained kidneys and let them degrease quickly. Pour them into the strainer and rinse them again with lukewarm water.
3 Clean the pan and put oil back on to heat. Sauté the kidneys for about 3 to 4 minutes, turning them regularly (they should be slightly pink at the end of cooking). Pour in the cooking juice and keep the kidneys warm.
4 Peel the shallots. Finely chop them and sauté them with the drained mushrooms in the pan with a little butter. Then pour in a few drops of paterelle and the cream. Season with salt and pepper and heat the sauce over low heat, stirring. Do not boil. Then add the kidneys, leave them in the sauce for about 2 more minutes, and serve immediately on hot plates.
It can be served with all kinds of pasta. These are knepfle in the Alsatian style.