Chef Gilles cooked a couple of dishes today.
The first was veal kidneys in mustard sauce. The whole kidney, which had to be separated from the fat surrounding it, was cut into lobes and quickly browned, then left to drain of its blood. The sauce was made of shallots, mustard seeds, white wine, chicken and veal stock and cream. The kidneys were braised in the sauce to complete its cooking and the sauce was finished with chopped parsley and Dijon mustard. I tasted the sauce and it definitely tasted of kidney, which I like, with a lovely mustard flavour.
Next the chef cooked poached fillets of lemon sole with tomato and cream sauce and green tagliatelle. The fish was filleted and the bones used to make fish stock. A sauce was made from sweated shallots, white wine, the fish stock and tomatoes and finished with a little butter. The pasta was made with cooked and drained spinach, eggs and flour, rolled in a pasta machine and cut as tagliatelle.