Chapter XV · Relevés and Entrées · No. 1331
1331—Rognons Sautés Bordelaise
Fry the mutton kidneys, and drain them as above.
Put into the saucepan one-third of a pint of Bordelaise sauce combined with poached dice of marrow, a pinch of chopped parsley, and three oz. of sliced cèpes, tossed in butter and oil and well drained.
Return the kidneys to the saucepan; toss them in the sauce, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1331, p. 441. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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