Turban de Rognons à la Piémontaise (Turban of Kidneys, Piedmont Style)

Ingredients

• sheep's kidneys
• butter
• rizot à la Piémontaise
• white truffles
• Sauce Demi-glace

Instructions

1. Prepare a border of rizot à la Piémontaise in a buttered savarin mould of a size proportioned to the number of kidneys.
2. Skin the kidneys, divide them in two, season them and sauté them in butter.
3. Turn out the border.
4. Dish the half-kidneys on it in a crown, interspersed with slices of white truffle.
5. Pour a tomatoed Sauce Demi-glace with truffle essence into the middle of the border.