Rognons Sautés Bercy
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 5 ingredients
- one tablespoonful of finely-chopped shallots
- a pint of white wine
- two tablespoonfuls of melted meat glaze
- two and one-half oz. of butter
- a pinch of chopped parsley over
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Slice, season, and quickly toss the mutton kidneys in butter, and drain them.
- For six kidneys put one tablespoonful of finely-chopped shallots into the saucepan, and just heat it.
- Moisten with one-sixth of a pint of white wine;
- reduce to half;
- add two tablespoonfuls of melted meat glaze, and a few drops of lemon-juice, and put the kidneys in this sauce.
- Add two and one-half oz.
- of butter, cut into small pieces;
- melt this on the corner of the stove, tossing and rolling the pan the while;
- dish in a timbale, and sprinkle a pinch of chopped parsley over the kidneys.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander