Chapter XV · Relevés and Entrées · No. 1337
1337—Rognons Sautés Turbigo
Clear the mutton kidneys of their outer skin and cut them in halves; season them; fry them quickly in butter, and dish them in a circle in a timbale.
In their midst set a garnish of small, cooked mushrooms, and grilled chipolata sausages; and pour thereon a highly-seasoned, tomatéd half-glaze sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1337, p. 443. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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