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Rognon de Veau en Casserole
From A guide to modern cookery, 1909
Serves 1
Serve in the cocotte.
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 245. The excerpt below is the record exactly as published.
ROGNON DE VEAU EN CASSEROLE 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
Cook this with the app: pantry check, scaling, and the assistant.