Rognons Sautés Hongroise
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 HONGROISE Remove the outer skin from the mutton kidneys; cut them into halves; slice and season them; fry them in butter, and drain them. In the saucepan that has served in the cooking of the kidneys, fry a chopped onion with butter, and add thereto a pinch of paprika. Moisten with a tablespoonful of cream, and reduce; add one-sixth of a pint of velouté
Cook this with the app: pantry check, scaling, and the assistant.