Red organs

Abats Rouge

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  • Heart (coeur) — Very little heart is used in current restaurant cooking in the United States.
  • Liver (foie) — Calf’s liver is the most tender and choicest of all, but beef, pork, chicken, goose, duck, and lamb liver may also be used.
  • Tongue (langue) — Tongue from veal, beef, or mutton is used mainly in cold dishes.
  • Kidneys (rognons) — Kidneys from veal, beef, or mutton are used in sautés and stews.