Désirs de Mascotte (Cock's Kidneys and Truffles in Demi-glace)

Ingredients

• 24 cock's kidneys
• 100 grammes Beurre à la noisette
• salt
• pepper
• a point of Cayenne
• 12 round croûtons
• butter
• 4 fine fresh truffles
• reduced sauce Demi-glace
• 50 grammes very fine butter
• a few drops of lemon juice

Instructions

1. Put 24 very fresh cock's kidneys into 100 grammes of Beurre à la noisette, season them with salt, pepper and a point of Cayenne, and cook them 5 to 6 minutes.
2. Cut 12 round croûtons with a cutter 2 centimetres in diameter, 8 millimetres thick, and fry them in butter at the last minute.
3. Add 4 fine fresh truffles, quite black and cut into slightly thick slices, to the required quantity of reduced sauce Demi-glace.
4. Add the kidneys, the fried croûtons, 50 grammes of very fine butter and a few drops of lemon juice.
5. Roll the pan to mix the whole.
6. Arrange in a well-heated silver timbale and serve at once.