Rognons Sautés à l'Indienne
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.
one-sixth of a pint of velouté, boil for a moment, and rub through tammy. Heat this sauce; put the kidneys into it, toss them for a minute, so as to heat without boiling them, and dish in a timbale. 1335—ROGNONS SAUTES CHASSEUR Quickly fry the sliced mutton kidneys in butter and drain them. RELEVES AND ENTREES 443 Swill the saucepan with white wine and almost entirely reduce; add one-third of a pint of Chausseur sauce for each six kidneys; put the kidneys in this sauce, toss them for an instant; dish them in a timbale, and sprinkle with a pinch of chopped parsley. 1336—ROGNONS SAUTES A L’INDIENNE For six mutton kidneys: fry a chopped onion in butter and add a large pinch of curry
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