Rognons à la crème

I had intended to write about last night’s meal but it turned out to be a pretty unremarkable pheasant curry, made with some pheasant thighs that had been in the freezer.

It was OK but a bit dull. The pheasant was pretty plain and too dry. Clearly curry is not the way to go with the kind of game that needs a long, slow cooking.

So, on to tonight’s meal, a French bistro classic, rognons à la crème otherwise kidneys in a cream sauce.

It is another of those dishes that has a lot of variations but mine is pretty standard, I think.


4 lambs kidneys per person, cleaned and quartered and rolled in flour
Quartered white mushrooms , or whole small button mushrooms
1 diced shallot
200 ml chicken or veal stock
1 small tub of crème fraiche
Dijon mustard
Chopped tarragon (dried will do)
Chopped parsley
Salt and pepper
Butter and olive oil

Heat the butter and oil and soften the shallots. Add in the mushrooms and cook for a couple more minutes, then add in the kidneys and sauté for two or three minutes. Sprinkle a couple of teaspoonfuls of flour and stir well.

Add the tarragon and stock and cook for a few more minutes and then add in a good dollop of mustard and the crème fraiche and cook until it is all well amalgamated.

Serve with saffron rice and garnished with chopped parsley.

We drank this with a nice Beaujolais we brought back from our holiday, a 2009 Brouilly “Les Balloquets” from the Domaine la Guillardière in Oingt.

Beaujolais Cru wines work well with bistro dishes and this partnered the creamy kidneys perfectly.


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