2685 Rognon de Veau à la Bordelaise

Name: Rognon de Veau à la Bordelaise
Cuisine: France
Ingredients: kidney; parsley; sauce bordelaise; butter; mushrooms; beef bone marrow

Preparation info

Appears in

Published 1903

Method

Cut the kidney into slices, season and sauté by quickly tossing over in hot butter; drain well. Add the kidney immediately to 2 dl