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Flambeed Kidneys with Mustard Sauce” – 32 characters.


1. Remove the nerves and cut the kidneys into approximately 2 cm cubes (if it has not already been done by the butcher). If you prefer a mild taste, blanch them for 1 minute.

2. Peel and slice the shallots.

3. Melt the margarine in a pan or sauté pan. Add the kidney cubes and shallots, and cook for about 3 minutes without burning them.

4. Pour a tablespoon of whisky (or cognac) over the mixture and flambé.

5. After the flames have died down, reduce the heat, add the mustard, and let the mixture cook for 2-3 minutes while stirring to prevent burning the mustard.

To finish, add the fresh cream, moderately salt and pepper, stir, bring to a boil one last time, and serve immediately.