901 Potage au Rognon de Veau

Russia

Method

Bring 2 litres ( pt or 9 U.S. cups) fairly thin Chicken Velouté to the boil, add 1 tbs parsley sprigs and a pinch of chopped fennel and simmer together for a few minutes, skimming as required.

Finish with a liaison of 2 egg yolks and 1 dl ( fl oz or ½ U.S. cup) cream, and 2 tbs juice of Agoursis (pickled cucumbers); pass through a fine strainer.

Garnish

1 veal kidney, finely sliced, seasoned with salt and pepper and sautéed quickly in a little butter with 30 g (1 oz) finely chopped onion previously cooked without colour in butter, 1 tbs cucumber cut in small diamonds, 1 tbs sliced Gribouis which have been pickled in vinegar, 10 small olives stuffed with forcemeat and poached at the last moment and ½ tbs chopped and blanched parsley.

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