Brochettes de Rognons
From A guide to modern cookery, 1909
Serves 4
These brochettes are generally served as they stand.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 257. The excerpt below is the record exactly as published.
BROCHETTES DE ROGNONS Remove the outer skin from the mutton kidneys, and cut them into roundels one-third in. thick. Season these roundels and stiffen them in butter over a very fierce fire. Impale them on skewers, alternating them with squares of blanched lean bacon and slices of sautéd mushrooms
Cook this with the app: pantry check, scaling, and the assistant.