Rognons Sautés

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a veal kidney (it is enough for four people), pare it well, removing the skin and nerve. Melt some butter in a saucepan and cook the kidney lightly; also cook in butter little cubes of bacon; when they are crisp sprinkle them with flour, shake the pan well and add a glass of veal or chicken stock, a little tomato sauce, a teaspoonful of French mustard (preferably the kind that is flavoured with tarragon), a glass of sherry, a few sliced mushrooms, salt and pepper; stir well, bring to the boil, let it reduce, and pour this over the kidney in the other saucepan. After that it must only simmer till the kidney is cooked; otherwise it will become hard and leathery. Another method is, when the kidney is only half cooked, to cut it in slices (do not forget in this case to add to your sauce the blood which will come out in the carving) and add it to the reduced sauce as described above.