Rognons Sautes aux Champignons

Ingredients

• to five sheeps’ kidneys
• one ounce of butter
• two small shallots
• eight to ten fresh or preserved mushrooms
• one gill of half-glaze sauce
• a glass of Madeira
• parsley
• fried bread croutons cut into squares
• seasoning

Method

1. 1

   Remove the skin and core from the kidneys and cut into slices; season with pepper and salt; mince the shallots and slice the mushrooms.

2. 2

   Put the butter into a saute pan, and when hot add the shallots and allow them to colour light brown; then add the kidneys, and either shake or toss well over a brisk fire for about six minutes; add the Madeira and cover the pan to infuse for a few seconds.

3. 3

   Add the sauce and mushrooms, heat thoroughly but do not boil.

4. 4

   Dish up with croutons of fried bread and sprinkle with finely chopped parsley.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 104. The excerpt below is the record exactly as published.

ROGNONS SAUTES AUX CHAMPIGNONS Ij^OUR to five sheeps’ kidneys, one ounce of butter, two small shallots, eight to ten fresh or preserved mushrooms, one gill of half-glaze sauce, a glass of Madeira, parsley, fried bread croutons cut into squares and seasoning

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