2696 Rognon de Veau au Rizot

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the kidney into slices, season and sauté quickly by tossing over in hot butter. Drain well and place in the centre of a border of Risotto. Cover with a thin layer of the same rice then coat with Sauce Mornay and gratinate quickly in a hot oven.