Rognon de Veau en Cocotte (Calf's Kidney in a Cocotte with Pork, Mushrooms and Potatoes)

Ingredients

• Calf's kidney
• Butter
• 50 grammes breast of pork
• 50 grammes raw mushrooms
• 50 grammes potatoes
• 1 spoonful veal gravy

Instructions

1. Trim the kidney as for the one en casserole and fry it in butter in a cocotte.
2. Dice, blanch and brown 50 grammes of breast of pork in butter.
3. Quarter 50 grammes of raw mushrooms and sauté them in butter.
4. Turn 50 grammes of potatoes to the shape and size of a clove of garlic and blanch them.
5. Surround the kidney with the pork, mushrooms and potatoes.
6. Finish the cooking in the oven.
7. Add a spoonful of veal gravy at the last moment and serve just as it is.