Rognon de Veau à la Berrichonne (Calf's Kidney with Salt Pork and Mushrooms)

Ingredients

• Calf's kidney
• 125 grammes breast of pork
• 125 grammes raw mushrooms
• Butter
• A little red wine
• 1 decilitre and a half sauce Bordelaise without marrow
• A pinch of chopped parsley

Instructions

1. Fry 125 grammes of diced, blanched breast of pork in butter with the same weight of raw sliced mushrooms.
2. Drain the pork and the mushrooms.
3. In the same butter, briskly sauté the cut-up, seasoned kidney and drain it likewise.
4. Deglaze with a little red wine and reduce.
5. Add 1 decilitre and a half of well-buttered sauce Bordelaise made without marrow.
6. Return the kidney, lardons and mushrooms to this sauce and roll the pan to mix.
7. Arrange in a timbale with a pinch of chopped parsley.