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Rognons Sautés au Champagne

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. two tablespoonfuls of melted meat glaze
  2. one-half pint of champagne per six kidneys
  3. Cut
  4. Mutton
  5. Butter
  6. Wine
Contains MilkSulphites 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.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. Remove the outer skin from the mutton kidneys;
  2. cut them in two lengthwise;
  3. season them;
  4. fry them quickly in butter, and dish in a timbale.
  5. Swill the saucepan with one-half pint of champagne per six kidneys;
  6. reduce almost entirely;
  7. add two tablespoonfuls of melted meat glaze;
  8. add a small quantity of butter, and pour this sauce over the kidneys.
  9. N.B.—The preparation of kidneys sautéd with wine always follows the same principle;
  10. that is to say, the saucepan in which the kidneys have cooked is always swilled with a quantity of wine, in proportion to the number of kidneys;
  11. a proportionate amount of meat glaze is then added, and after the sauce has been slightly buttered, the kidneys are tossed in it.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife