2686 Rognon de Veau à la Berrichonne

Name: Rognon de Veau à la Berrichonne
Cuisine: France
Ingredients: bacon; parsley; bone marrow; sauce bordelaise; red wine; kidney; mushrooms; butter; streaky bacon

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sauté and colour in butter 125 g (4½ oz) streaky bacon cut in dice and blan