Turban de Rognons à la Piémontaise
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.
URBAN DE ROGNONS A LA PIEMONTAISE Garnish a border or a Savarin-mould with ‘‘rizotto A la Piémontaise,’’ press the latter lightly into the utensil, and keep the mould hot. Clear the mutton kidneys of their outer skin; cut them into halves; season them, and fry them quickly in butter. Turn out on a round dish, set the half-kidneys in a circle on the ‘“ Turban,”’ alternating them with fine slices of truffle, and pour a tomatéd half-glaze sauce
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