2816 Rognons Sautés au Champagne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the skin from the kidneys, cut in half lengthways, season and sauté quickly in hot butter, tossing them over frequently. Drain them well and arrange in a deep dish or timbale.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) Champagne per 4 kidneys, reduce, then add 1 tbs Meat Glaze, a few drops of lemon juice and finish with a little butter. Strain this sauce over the kidneys.