Chapter XV · Relevés and Entrées · No. 1338
1338—Croûte aux Rognons
Cut some crusts two and one-half in. in diameter and one and one-third in. thick, from a tin-loaf, and allow one for each person. Remove the crumb from their inside, leaving only a slight thickness at the bottom; butter them, and dry them in the oven.
Garnish these crusts with mutton kidneys sautéd with mushrooms, and combined with small, ordinary forcemeat quenelles, and slices of truffle.
Dish on a napkin, and serve very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1338, p. 443. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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