Rognons de Veau à la Alexander

Ingredients

• six fresh veal kidneys
• one-half pound of very fine chopped fresh mushrooms
• two tablespoonsful of butter
• twelve finely chopped shallots
• one pint of demi-glace
• one cup of bread crumbs
• chopped parsley
• pepper
• salt

Method

1. 1

   Remove skin and fat from kidneys, cut into small cubes.

2. 2

   Sauté shallots in butter until golden, then add kidneys and mushrooms, simmer for eight minutes.

3. 3

   Mix in demi-glace, bread crumbs, parsley, and seasonings.

4. 4

   Let cool, then cover fried bread crusts with mixture, coat with egg and breadcrumbs, and bake for ten minutes.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 14. The excerpt below is the record exactly as published.

ROGNONS DE VEAU A L'ALEXANDER Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding J^ pound of very fine chopped fresh mushrooms, and put asid^. Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color. Add [66] WRITTEN FOR MEN BY MEN the kidneys and mushrooms and let it simmer for about eight minutes, taking good care not to let it cook too much, preventing the kidneys from getting hard; incor- porate into this appareil one pint of demi-glace, one cup of bread crumbs (for thickening) chopped parsley, pepper and salt

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