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Rognon de Veau en Cocotte
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
Nutrition per serving
253Calories
13 gProtein
12 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein13 g
Carbohydrates12 g
Fiber2.1 g
Sugars2.6 g
Total Fat17 g
Saturated Fat5.8 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol120 mg
Sodium567 mg
Potassium527 mg
Calcium19 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus204 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C12 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B127.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate25 mcg
Choline36 mg
Caffeine0 mg
Water165 g
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 COCOTTE Prepare the veal kidney and fry it in butter, as in the case of the ‘‘en casserole’ dish. Surround it with one and one-half oz. of small pieces of blanched bacon, tossed in butter; one and one-half oz. of raw, quartered mushrooms, also tossed, and one and one-half oz. of small blanched potatoes, of the size and shape of garlic cloves, and the same quantity of small, glazed onions. Complete the cooking of the whole gently. At the last minute, add a tablespoonful of good, veal gravy
Cook this with the app: pantry check, scaling, and the assistant.