Rognons Sautés Bercy

Ingredients

• For six kidneys
• one tablespoonful of finely-chopped shallots
• one-sixth of a pint of white wine
• two tablespoonfuls of melted meat glaze
• two and one-half oz. of butter
• a pinch of chopped parsley

Method

1. 1

   Slice, season, and quickly toss the mutton kidneys in butter, and drain them.

2. 2

   Heat shallots in a saucepan, moisten with white wine, reduce to half, add melted meat glaze, and lemon juice.

3. 3

   Add kidneys to the sauce, melt butter, toss, and dish in a timbale, sprinkling with parsley.

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 BERCY Slice, season, and quickly toss the mutton kidneys in butter, and drain them. For six kidneys put one tablespoonful of finely-chopped shallots into the saucepan, and just heat it. Moisten with one- sixth of a pint of white wine; reduce to half; add two table- spoonfuls of melted meat glaze, and a few drops of lemon- juice, and put the kidneys in this sauce. Add two and one- half oz. of butter, cut into small pieces; melt this on the corner of the stove, tossing and rolling the pan the while; dish in a timbale, and sprinkle a pinch of chopped parsley over the kidneys. 133I—ROGNONS SAUTES BORDELAISE ‘Fry the mutton kidneys, and drain them as above. Put into the saucepan one-third of a pint of Bordelaise sauce 442 GUIDE TO MODERN COOKERY combined with poached dice of marrow, a pinch of chopped parsley, and three oz. of sliced cépes, tossed in butter and oil and well drained. Return the kidneys to the saucepan; toss them in the sauce, and dish in a timbale. 1332—ROGNONS SAUTES CARVALHO Fry the skinned, halved and seasoned mutton kidneys in butter, and dish them, each on a small croton of bread-crumb, cut to the shape of a cock’s comb and fried in butter. On each half-kidney, set a small cooked mushroom and a slice of truffle. Swill the saucepan with Madeira; add a little half-glaze; put in a small quantity of butter, away from the fire, and pour this sauce over the kidneys. 1333—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

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