Rognons a l'Epicurienne

Ingredients

• Four Sheep's Kidneys
• Two ounces of Butter
• Half a pound of Quenelle Meat
• One teaspoonful of chopped Onion
• One teaspoonful of chopped Mushrojms
• Lemon-juice
• Salt and Pepper
• Half a pint of Brown Italian Sauce
• Small Quenelles or Mushrooms to garnish

Method

1. 1

   Split the kidneys, remove the white skin, and sauté with butter, onion, mushrooms, lemon juice, salt, and pepper.

2. 2

   Butter small oval moulds, line with quenelle meat, place half a kidney in each, and steam slowly for 20 minutes.

3. 3

   Turn out carefully, pour Italian sauce over, and garnish with quenelles or mushrooms.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 40. The excerpt below is the record exactly as published.

Rognons a TEpicurienne. Ingredients. Four Sheep's Kidneys. Two ounces of Butter. Half a pound of Quenelle Meat. One teaspoonful of chopped Onion. One teaspoonful of chopped Mushrojms. Salt and Pepper. Lemon-juice. Half a pint of Brown Italian Sauce. Small Quenelles or Mushrooms to garnish

Cook this with the app: pantry check, scaling, and the assistant.