Rognons Sautés au Champagne
From A guide to modern cookery, 1909
Serves 2
The preparation of kidneys sautéed with wine follows the same principle.
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 256. The excerpt below is the record exactly as published.
ROGNONS SAUTES AU CHAMPAGNE Remove the outer skin from the mutton kidneys; cut them in two lengthwise; season them; fry them quickly in butter, and dish in a timbale. Swill the saucepan with one-half pint of champagne per six kidneys; reduce almost entirely; add two tablespoonfuls of melted meat glaze; add a small quantity of butter
Cook this with the app: pantry check, scaling, and the assistant.