Rognons Turbigo (Kidneys Turbigo)

Ingredients

• sheep's kidneys
• butter
• small mushrooms
• chipolata sausages
• white wine
• Sauce Demi-glace
• Cayenne pepper

Instructions

1. Remove the skin, divide the kidneys in two and season them.
2. Sauté them in butter and dish them in a turban in a timbale.
3. Arrange in the middle a garnish of small cooked mushrooms and grilled chipolata sausages.
4. Deglaze the sauteuse with white wine and add the necessary quantity of tomatoed Sauce Demi-glace.
5. Sharpen the sauce lightly with a point of Cayenne and pour it over the kidneys and their garnish.