Rognon de Veau Bercy (Calf's Kidney Bercy)

Ingredients

• Calf's kidney
• Butter
• 1 small spoonful chopped shallots
• 1 decilitre white wine
• 2 spoonfuls meat glaze
• 1 dash lemon juice
• 55 grammes butter
• 1 pinch chopped parsley

Instructions

1. Cut up the kidney and season it.
2. Sauté it briskly in butter, then drain it.
3. In the same sauté pan, simply heat a small spoonful of chopped shallots.
4. Moisten with a decilitre of white wine and reduce by half.
5. Add 2 spoonfuls of meat glaze and a dash of lemon juice.
6. Return the kidney to the pan and finish, off the fire, with 50 to 60 grammes of butter.
7. Arrange in a timbale and sprinkle with a pinch of chopped parsley.