2683 Rognon de Veau

Veal kidney when required for sauté should have all its fat removed together with any connective tissue and should then be cut into fairly thin slices but not too thin, so as to prevent toughening during the cooking process.

For grilling, the kidney should be trimmed in such a way as to leave it covered with a thin layer of its suet. It should then be cut in half lengthways and impaled on a skewer before grilling.