877. VEAL KIDNEY with ONION, SMOKED BACON and CEPS

makes 4 servings


1 very white veal rognon
2 large onions
2 slices of smoked bacon
6 tablespoons cream
3 tablespoons cognac
3 tablespoons chicken stock or water
6 tablespoons butter
3 1/2 oz. ceps (porcini)
flat leaf parsley
salt and pepper

Peel and wash the onions; hollow them out as you would for a stuffed tomato. Reserve the top and trimmings. Cook the onions in lightly salted simmering water for 6 minutes. Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes. Peel and wash the ceps (porcini); slice them and sauté them in butter. Keep warm. Sear the kidney in butter for 6 minutes; season with salt and pepper. Degrease the pan and let rest for 5 minutes. Deglaze the pan with the cognac. Add the onion trimmings; deglaze with chicken stock or water. Cook for 3 minutes and add the cream. Cook the smoked bacon in an ungreased pan; set aside. Spoon some sauce onto the plates; place an onion in the center and fill with the ceps. Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion. Garnish with flat leaf parsley.


courtesy of: Henri Charvet, Le Comte de Gascogne, Boulogne sur Seine