Rognons Sautés Au Vin Blanc

Name: Rognons Sautés Au Vin Blanc (Kidneys Sautés in White Wine)
Cuisine: France
Ingredients: 1 bayleaf, salt and pepper; 1 bayleaf, salt and pepper; a little flour; 1 bayleaf, salt and pepper; The number of lamb kidneys required—allow 2 for each person—1 glass of white wine, butter; The number of lamb kidneys required—allow 2 for each person—1 glass of white wine, butter; The number of lamb kidneys required—allow 2 for each person—1 glass of white wine, butter

Kidneys Sautés in White Wine

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a favourite luncheon dish in France, one of those excellent petits plats, dainty and yet sufficing.

Ingredients

The number of lamb kidneys required—allow 2 for each person—1 glass of white wine, butter

Europe
France
Lunch
Mediterranean

Method

Remove the fat and skin from the kidneys, and cut in very thin slices. Melt the butter in a sauté pan and, when very hot, put in the sliced kidneys, the bayleaf, and season with salt and pepper. Cook for a few minutes on a brisk fire, shaking the pan, and turning the kidneys with a spoon. When nearly done—they should not take longer than 8 to 10 minutes in all—sprinkle with a l