2685 Rognon de Veau à la Bordelaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the kidney into slices, season and sauté by quickly tossing over in hot butter; drain well. Add the kidney immediately to 2 dl (7 fl oz or U.S. cup) Sauce Bordelaise with the addition of 100 g ( oz) diced poached beef bone marrow, 125 g ( oz) sliced flap mushrooms cooked in butter and well drained and a pinch of chopped parsley.

Mix together well and pour into a timbale or deep dish for service.