Croûte aux Rognons
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut some crusts two and one-half in.
- in diameter and one and one-third in.
- thick, from a tin-loaf, and allow one for each person.
- Remove the crumb from their inside, leaving only a slight thickness at the bottom;
- butter them, and dry them in the oven.
- Garnish these crusts with mutton kidneys sautéd with mushrooms, and combined with small, ordinary forcemeat quenelles, and slices of truffle.
- Dish on a napkin, and serve very hot.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife