Rognon de Boeuf Saignant

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 ox kidney
  • oz unsalted butter
  • small bunch pars


Cut the kidney into half-inch slices, removing all the fatty core. Chop the parsley.

Heat one ounce of the butter in a heavy frying pan. When it is really hot, with a blue haze rising, put in the slices of kidney. Sauté for two or three minutes, moving them around in the pan. Turn them over and cook the other side in the same way. Meanwhile melt the rest of the butter in a small pan wit