Rognons Sautés Bordelaise
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 256. The excerpt below is the record exactly as published.
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
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