Chapter XV · Relevés and Entrées · No. 1267
1267—Rognon de Veau Grillé
Trim the veal kidney, and leave a slight layer of fat all round it. Cut it in half lengthwise, without completely separating the two halves, and impale it on a small skewer, with the view of keeping it in shape.
Season with salt and pepper, and grill it gently; basting it often the while with melted butter.
Send separately, either a Maître-d’hôtel, a Bercy, or other butter suited to grills.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1267, p. 422. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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