2435 Rognon de Boeuf aux Champignons

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sauté the kidneys and drain them. Deglaze the pan with dl (5 fl oz or U.S. cup) white wine, reduce well and add to some Sauce aux Champignons.

Add the kidneys, shake to mix in and serve in a deep dish or timbale, sprinkled with chopped parsley.