2814 Brochettes de Rognons

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the skin from the kidneys then cut them into round slices approximately 7–8 mm (¼ in) thick. Season with salt and pepper and quickly sauté in very hot butter just sufficient to stiffen the outside surfaces.

Impale these slices on small skewers alternating with squares of blanched streaky bacon and thick slices of mushrooms sauteed in butter. Dip into melted butter, sprinkle with fine breadcrumbs and grill them.

These Brochettes are usually served as they are without a sauce.