Rognon de Veau à la Portugaise (Calf's Kidney with Stuffed Tomatoes and Tomato Fondue)

Ingredients

• Calf's kidney
• Very small stuffed half-tomatoes
• Tomato fondue
• The sauce as prepared for Rognon de veau Montpensier

Instructions

1. Cut up the kidney and sauté it as for the one à la Montpensier.
2. Arrange the pieces in a crown on a dish.
3. Place a very small stuffed half-tomato on each piece.
4. Garnish the middle with a very much reduced tomato fondue.
5. Surround the kidney with the sauce prepared as for the one à la Montpensier.