Rognons à la Brochette
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.
ROGNONS A LA BROCHETTE Cut the mutton kidneys into halves, as explained, without dividing them ; impale them two or four at a time, on a skewer; eas GUIDE TO MODERN COOKERY season them, and grill them in a somewhat fierce oven. Set them, with the skewers withdrawn, upon a hot dish, and put into the cavity of each a piece of softened, Maitre-d’hétel butter, the size of a hazel nut. 1341I—ROGNONS BROCHETTE A L’ESPAGNOLE Prepare the mutton kidneys as above. Grill the same quantity of small, pressed and seasoned half- tomatoes. Garnish these tomatoes with a piece, the size of a walnut, of Maftre-d’hétel butter, combined with two-thirds oz. of chopped capsicum per three oz. of butter. Dish these toma- toes in a circle; set a kidney on each, and surround with a border consisting of rings of onion, seasoned, dredged and crisply fried in oil. 1342—ROGNONS BROCHETTE AU VERT PRE Prepare the mutton kidneys exactly as explained under the first of this kind of recipes, and surround them with small heaps of straw potatoes and bunches of very green parsley. 1343—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,
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