Chapter XV · Relevés and Entrées · No. 1264
1264—Rognon de Veau
When sautéd after the usual manner, veal kidney admits of all the preparations given for sheep’s kidney. (See the chapter on Mutton.)
I shall now, therefore, only give those recipes which are proper to veal kidney.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1264, p. 422. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →