Kidneys
Rognons
| Latin name | Ren |
|---|---|
| Family | Cuts of meat |
| Origin | France |
| Season (France) | All year |
| Flavour | Rich · Earthy · Meaty · Musky |
| Typical price (France) | 10–18 €/kg |
What it is
Veal kidneys are the ones worth seeking — milder and finer than lamb or beef, and a Lyonnais standard served in a mustard cream. The surrounding fat is the suet that made English steamed puddings possible.
In the kitchen
Sear them fast and serve them pink. Overcooked kidney turns grainy and ammoniac, and there is no recovery.
Goes with
Mustard Cream Shallot White wine vinegar Parsley Butter Black pepper Thyme
Also used with
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