Rognons sautés Carvalho (Sautéed Kidneys Carvalho)

Ingredients

• sheep's kidneys
• butter
• croûtons cut in the shape of cocks' combs
• 2 slices of truffle
• 1 small fluted mushroom
• Madeira
• Sauce Demi-glace

Instructions

1. Remove the skin, divide the kidneys in two and season them.
2. Sauté them briskly in butter.
3. Dish them in a crown on croûtons cut in the shape of cocks' combs and fried in butter.
4. Arrange 2 slices of truffle and a small fluted mushroom on each half-kidney.
5. Deglaze the sauteuse with Madeira and add the quantity of Sauce Demi-glace judged necessary.
6. Butter the sauce lightly off the fire and pour it over the kidneys and the garnish.