Sauteéd Kidney in a light mustard cream sauce:
	
	2 veal kidneys
	Salt and pepper to taste
	Clarified unsalted butter, about 4-6 tablespoons
	1/3 cup chopped purple onion
	3 cups chopped fresh mushrooms, cut in quarters
	Marsala wine
	1 cup heavy cream
	1 cup heavily reduced veal stock (demi-glace)
	4 tbs unsalted butter
	2 tbs Dijon mustard
	
	
	Prepare the kidneys (which come already cleaned) by slicing 
	lengthwise to remove white membranes inside. Then chop the 
	kidneys into one-inch pieces and sprinkle with salt and pepper. 
	Heat clarified butter in a skillet and sauté kidney pieces 
	over high heat, tossing for about one minute and remove with slotted 
	spoon.
	
	Add more butter to pan if necessary and sauté onions for a 
	minute, add mushrooms and sauté a minute more. Put kidney 
	back into pan and cook for about one minute. Add two heavy splashes 
	of Marsala and then the cream. Cook for about 30 seconds and scoop 
	out all solid ingredients. Add veal stock to pan and reduce cream-stock 
	mixture slightly; add pepper and turn off the fire. Add butter and mix. 
	Stir in Dijon mustard and return kidney and mushrooms to the pan. Mix and 
	serve. Garnish with minced parsley.
	
	Serves Two
	
	NOTE: Kidney is is best served Medium Rare.


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