Croute aux Rognons
From A guide to modern cookery, 1909
Serves 4
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.
CROUTE AUX ROGNONS 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 mush- rooms, and combined with small, ordinary forcemeat quenelles, and slices of truffle
Cook this with the app: pantry check, scaling, and the assistant.