Auguste Escoffier

2435 Rognon de Boeuf aux Champignons

Preparation info
    • Difficulty

      Easy

Appears in

#31Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Sauté the kidneys and drain them. Deglaze the pan with 1½ dl (5 fl oz or ⅝