2811 Rognons Sautés à la Berrichonne


Remove the skin which covers the kidneys, cut them in half then into fairly thick slices. Season and sauté quickly in hot butter tossing them over and over. Drain and add to a Sauce Bordelaise containing diced streaky bacon, blanched and fried, and mushrooms, as for Rognon de Veau à la Berrichonne.