Rognon de Veau à la Bordelaise (Calf's Kidney with Bordelaise Sauce, Marrow and Cèpes)

Ingredients

• Calf's kidney
• 2 decilitres sauce Bordelaise
• 100 grammes diced marrow
• A pinch of chopped parsley
• 125 grammes cèpes
• Butter

Instructions

1. Sauté the kidney as directed for Rognon de veau Bercy.
2. Poach 100 grammes of diced marrow.
3. Sauté 125 grammes of sliced cèpes in butter and drain them well.
4. Add the marrow, a pinch of chopped parsley and the cèpes to 2 decilitres of sauce Bordelaise.
5. Add the kidney immediately, mix the whole and arrange in a timbale.