2694 Rognon de Veau Montpensier

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 its own fat. Cut it across its width into 5 or 6 round slices; season these and shallow fry them quickly on both sides in hot butter. Remove and place on a plate.

Deglaze the pan with 1 tbs Madeira and add ½ dl (2 fl oz or ¼ U.S. cup) melted Meat Glaze, 50 g (2 oz) butter, a few drops of lemon juice and a pinch of chopped parsley.

Arrange the slices of kidney in a circle in a timbale or on a dish and coat with the prepared sauce. Place a nice bouquet of buttered asparagus tips in the centre with a dozen slices of truffle on top.

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