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Rognons de Veau en Casserole
4
servings- Difficulty
Easy
Published 1966
Ingredients
7 tablespoons 3 1 tablespoon
Method
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.
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
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