Rognons au Gratin (Kidneys au Gratin)

Ingredients

• sheep's kidneys
• butter
• ordinary forcemeat
• dry Duxelles
• raw mushrooms
• 1 fine fluted mushroom
• Sauce Duxelles
• breadcrumbs
• melted butter
• Sauce Demi-glace
• lemon juice
• chopped parsley

Instructions

1. Remove the skin, cut the kidneys in two, season them and simply stiffen them in butter.
2. Mix the ordinary forcemeat with a good third of dry Duxelles, allowing 30 grammes for 2 kidneys, and set it as a small dome in the middle of a buttered dish.
3. Surround the base of the dome with a turban of slices of raw mushroom.
4. Embed the half-kidneys in the forcemeat, pressing them one against the other.
5. Place a fine cooked fluted mushroom on the summit of the dome and mask the whole with a slightly thick Sauce Duxelles.
6. Sprinkle with breadcrumbs, then with melted butter, and gratinate.
7. On taking the dish from the oven, surround the kidneys with a cordon of Sauce Demi-glace.
8. Squeeze a few drops of lemon juice over the gratin and sprinkle lightly with chopped parsley.