3315 Brochettes de Rognons de Coq

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Select some very nice large cocks’ kidneys; poach, drain, season and impale them on small silver skewers—7 or 8 on each. Sprinkle them with melted butter and very fine dry white breadcrumbs and grill gently.

Serve accompanied with Sauce Béarnaise.