Rognons de Veau Sautés

Sautéed Kidneys

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 veal kidneys or 10 lamb kidneys
  • pound butter


  1. Remove the skin and fat from the kidneys. Cut in half the long way and then cut in ⅛-inch-thick slices.
  2. 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.
  3. Pour contents of pan into a strainer in the sink. Let kid