2820 Turban de Rognons à la Piémontaise

Name: Turban de Rognons à la Piémontaise
Cuisine: France
Ingredients: buttered savarin; kidneys; sauce demi-glace; tomato; butter; white truffle; kidney; rice; truffle essence

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Take a buttered Savarin mould, of a size proportionate to the number of kidneys, and fill it with Risotto à la Piémontaise.

Remove the skin from the kidneys, cut in half lengthways, season and sauté quic