Alma Lach

Rognons de Veau Henri IV

Kidneys with Béarnaise Sauce

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

Serve broiled kidneys with Béarnaise sauce. Make the sauce before broiling the kidneys.