Rognons de Veau en Casserole

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 7 tablespoons butter
  • 3 veal kidneys, trimmed
  • 1 tablespoon minced

Method

  1. Heat four tablespoons of the butter in a flameproof casserole. Sauté the kidneys in the butter for about ten minutes, turning them occasionally. Remove them to a hot plate.

  2. Add the shallots to the pan in which the kidneys were cooked. Cook the shallots for one minute. Add the wine and lemon juice. Bring to a boil, scraping the drippings, and cook until