2687 Rognon de Veau en Casserole

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Trim the kidney leaving it covered with a thin layer of suet.

Season it and place in an earthenware casserole with 30 g (1 oz) butter, cover with a lid and place in a medium oven to cook gently for approximately 30 minutes. Turn the kidney frequently whilst cooking.

When ready, sprinkle with a spoonful of good veal gravy and serve it in the dish as it is.