Rognon de Veau En Casserole
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one oz. of butter
- a tablespoonful of good veal gravy
Method
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- Trim the veal kidney and only leave a very slight layer of fat all round it.
- Heat one oz.
- of butter in a small, earthenware saucepan, also called “cocotte”;
- put the seasoned kidney into the latter, and cook it gently for about thirty minutes, taking care to turn it often the while.
- At the last minute sprinkle it with a tablespoonful of good veal gravy.
- Serve it in the cocotte as it stands.
Plating
Cookware for this recipe
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Casserole pot
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Saucepan
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Spatula