Veal kidneys with mushrooms, mustard, and Port (Rognons de veau aux champignons, à la moutarde et au Porto) from Glorious French Food: A Fresh Approach to the Classics (page 543) by James Peterson

  • shallots
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute beef stock, veal stock, chicken stock, or the book's "Brown chicken broth (Bouillon brun de volaille)" for glace de viande.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock, veal stock, chicken stock, or the book's "Brown chicken broth (Bouillon brun de volaille)" for glace de viande.

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