Rognons Sautés Carvalho
From A guide to modern cookery, 1909
Serves 1
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 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
Cook this with the app: pantry check, scaling, and the assistant.