Chapter XV · Relevés and Entrées · No. 1335
1335—Rognons Sautés Chasseur
Quickly fry the sliced mutton kidneys in butter and drain them.
Swill the saucepan with white wine and almost entirely reduce; add one-third of a pint of Chausseur sauce for each six kidneys; put the kidneys in this sauce, toss them for an instant; dish them in a timbale, and sprinkle with a pinch of chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1335, p. 442. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →