Suzanne’s Recipe 35 – 2014 Rognons de veau sauté au beurre avec une sauce citron et persil

In traditional French cuisine each part of the animal is used with no wastage therefore there are a lot of interesting recipes for “Les Abats” Offal dishes. I am rather conservative in my tastes and am happy eating liver and kidneys as they are full of nutrients but I draw the line at some of the other dishes. I prefer veal or lambs’ kidneys as they have a more delicate flavour than pig or beef. In this week’s recipe the longest part of the preparation is the cleaning of the skin and cords/veins inside the kidneys. Once those are removed the rest takes just a couple of minutes. The fresh lemon juice, from my lemon tree, adds a delicious tang to the hot butter sauce. As a starter I served this recipe with toasted bread croutons, for a main course I would serve this recipe with mashed potato to mop up the delicious butter sauce. Wine pairing was difficult as you have the distinctive flavour of the kidneys, plus the tartness of lemon and the butter sauce. I decided that the beautiful Meursault from Domaine Michel Lafarge was the best pairing as this delicious chardonnay wine has the complexity of flavour to complement this dish.

Ingredients for 4 guests as a starter:

  • 4 calves kidneys
  • 4 slices of sliced white bread
  • 150g butter
  • 1 large lemon
  • Small bunch fresh parsley
  • Some fresh thyme
  • Salt and Pepper

A Bottle (or two) of the Michel Lafarge Meursault 2010 available at the French Market shop


  1. Grate the outside of the lemon finely.
  2. Slice lemon in half and extract the juice and place on one side.
  3. Wash the parsley and thyme and pat dry with paper towel.
  4. Remove the stalks and finely chop the leaves to fill 2 tablespoons.
  5. Remove the crusts from the bread slices and toast them
  6. Cut toasts in triangles.
  7. Peel the skin off the kidneys.
  8. Slice in half length wise and carefully remove all the veins with the point of a sharp knife (or ask your butcher to do this).
  9. Slice the kidneys in small slices.
  10. Melt a large knob of butter in a heavy based pan, when hot, quickly fry the kidney slices on both sides until lightly browned (less than 2 minutes). Do not overcook otherwise they become tough.
  11. Place in a warm dish and add salt and pepper to taste.
  12. Sprinkle with grated lemon rind.
  13. Place the toasted crouton triangles around the edge of the serving dish keep warm
  14. Heat the rest of the butter in a small saucepan until bubbling and pour into a serving jug.
  15. Add the lemon juice and parsley and stir into  the hot butter.

Serve the kidneys accompanied by the butter sauce immediately, while hot

I recommend pairing this kidney dish with a Meursault wine from Domaine Michel Lafarge

French Market Recipe 35 – Rognons de Veaux saute avec une sauce citron et persil dowload pdf

Bon Appétit!

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