2433 Rognon de Boeuf Sauté

Sautéed Ox Kidney

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the fat, skin and gristle and cut the kidney into thickish, small slices. If it appears that the kidney has come from an old animal it is advisable to plunge the slices into boiling water for a few moments, then drain and dry them well.

Sauté the slices quickly in very hot butter keeping them underdone, then tip into a strainer so as to allow the blood to drain away. This blood has a very strong alkaline smell and should be discarded.

Deglaze the pan with a liquid in keeping with its preparation such as red or white wine, Madeira, mushroom cooking liquor, etc. then add dl (5 fl oz or U.S. cup) of the sauce to be used; boil for a few moments and pass through a fine strainer.

Place the cooked kidneys into this sauce with the garnish required by the recipe, shake the pan to mix the ingredients into the sauce and finish by shaking in 50 g (2 oz) butter away from the heat.