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Rognons de Veau Sautés
Sautéed Kidneys
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
6 10 ⅛ pound
Method
- Remove the skin and fat from the kidneys. Cut in half the long way and then cut in ⅛-inch-thick slices.
- Heat butter and oil in a heavy skillet to very hot, but not smoking. Add the kidneys. Stir-cook for no longer than 5 minutes. They are done when they are hot. Sprinkle with salt and pepper.
- Pour contents of pan into a strainer in the sink. Let kid
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- Rognons de Veau Sautés
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