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LAMB KIDNEYS DIABLE

 46 LAMB KIDNEYS (2/PERSON)
 1 qt BUTTERMILK
 2 LARGE SHALLOTS
 ½ cup WHITE WINE
 2 tbsp DIJON MUSTARD
 2 tbsp GRAINY MUSTARD
 ½ cup CRÉME FRAÎCHE
 FRESH TARRAGON OR PARSLEY
1

SOAK THE KIDNEYS FOR AT LEAST 4 HOURS OR OVERNIGHT IN BUTTERMILK.

DISCARD BUTTERMILK, RINSE OFF KIDNEYS AND DRY BETWEEN SEVERAL LAYERS OF PAPER TOWELS.

HEAT A FRYING PAN FOR 2 MINUTES OVER HIGH HEAT. ADD A FEW TBSPS OF OLIVE OIL TO THE PAN. SEASON KIDNEYS WITH SALT AND PEPPER. BROWN ON BOTH SIDES, ABOUT 3 MINUTES A SIDE. REDUCE HEAT AND COOK A MINUTE OR SO MORE OR UNTIL THE KIDNEYS ARE SPRINGY LIKE A MEDIUM RARE STEAK. REMOVE TO A PLATE.

MEANWHILE, TRIM, PEEL AND DICE SHALLOTS. WHEN YOU'VE REMOVED THE KIDNEYS, ADD 3 TBSPS OF BUTTER TO THE PAN ALONG WITH THE SHALLOTS. COOK OVER LOW HEAT, STIRRING UNTIL THE SHALLOTS ARE TRANSLUCENT.

ADD THE WINE AND REDUCE BY HALF, SCRAPING UP THE BROWNED BITS IN THE PAN WITH A WOODEN SPOON.

STIR IN THE MUSTARDS, THEN THE CRÉME FRAÎCHE. SIMMER ON A LOW FLAME WHILE YOU SLICE THE KIDNEYS CROSSWISE IN 1/4-INCH PIECES. ADD KIDNEYS AND JUICES TO THE PAN. STIR TO COAT AND RE-HEAT.

SPOON KIDNEYS ONTO A SERVING PLATTER. SCATTER WITH FRESHLY-CHOPPED TARRAGON OR PARSLEY.

SERVES 2-4