2815 Rognons Sautés Carvalho

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the skin from the kidneys, cut them in half lengthways, season and sauté quickly in hot butter, tossing over frequently. Drain them well then arrange in a circle, each half placed on a Croûton of bread cut to the shape of a cockscomb and fried in butter. Place 2 slices of truffle and a small grooved mushroom on top of each.

Deglaze the pan with Madeira, add the necessary amount of W, remove from the heat and shake in a little butter. Strain this sauce over the kidneys and garnish.