Rognons Sautés Turbigo
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 257. The excerpt below is the record exactly as published.
ROGNONS SAUTES TURBIGO Clear the mutton kidneys of their outer skin and cut them in halves; season them; fry them quickly in butter, and dish them in a circle in a timbale. In their midst set a garnish of small, cooked mushrooms, and grilled chipolata sausages; and pour thereon a highly-seasoned, tomatéd half-glaze sauce
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