2693 Rognon de Veau à la Liégeoise

Name: Rognon de Veau à la Liégeoise
Cuisine: France
Ingredients: juniper berries; casserole; veal gravy; gin; kidney

Preparation info

Appears in

Published 1903

Method

Prepare the kidney as for en Casserole, and one minute before serving add ¼ dl (1 fl oz or