Rognons de Veau à la Meunière

Kidneys with Parsley Butter

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Heat ¼ pound butter and juice of ½ lemon in a skillet. Put broiled kidneys<