Trim the kidneys, cut into pieces (large dice)
Also dice the bacon, blanch,
Cut the button mushrooms into pieces, blanch slightly
Peel and dice the chayotes, sweat gently over low heat in the butter which should become foamy, Season, set aside
Score the sauce:
Chop the shallot, sweat in butter, without coloring, moisten with white wine, let reduce and moisten with the veal stock, with the thyme, let reduce and filter, then add the purple mustard, salt and pepper from the mill
Then cream, set aside,
Thread kidney + mushroom + bacon onto skewers (two skewers per person), fry or snack
Arrange the chayote brunoise in a circle at the top of the plate, then arrange the skewers crossed on top, heat a little sauce, coat the skewers and surround with a cord,
Add chopped chervil and diced tomato.
Chayote or Christophine
The veal kidney stripped of its fat shell.
Chayote or chayotte, also called christophine, chouchou, chouchoute, saosety or sosoty, chuchu, labu siam, chow chow, choko or even mirliton, coloquinte, I discovered it for the first time on the island of Saint-Barthélémy.