2819 Rognons Michel

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 6 kidneys: Cut 200 g (7 oz) foie gras into large dice, season, pass through flour and sauté quickly in butter, tossing over frequently. Add the foie gras and its fat to approximately 750 g (1 lb 10 oz) braised Sauerkraut and mix together carefully. Arrange this mixture slightly dome-shaped in a lightly baked flan case and surround with the 12 halves of kidney, sautéed in butter, drained and rolled in some melted pale Meat Glaze.