Rognons Michel (Kidneys Michel)

Ingredients

• 6 sheep's kidneys
• 200 grammes raw foie gras
• flour
• butter
• about three-quarters of a pound of braised sauerkraut
• 1 flan crust
• blond meat glaze

Instructions

1. Season the diced raw foie gras, pass it through flour and sauté it in butter.
2. Mix it, with its fat, into the braised sauerkraut.
3. Dish the sauerkraut in a mound in a flan crust baked blind.
4. Divide the kidneys in two and sauté the 12 halves in butter.
5. Roll them in melted blond meat glaze and arrange them round the sauerkraut.