Chapter XVI · Poultry (Volaille) · No. 1666
Built upon: No. 1333Rognons Sautés au ChampagneNo. 268Gratins
1666—Foies de Volaille et Rognons Sautés au Vin Rouge
Proceed according to the recipe given under “Rognons Sautés au Champagne” (No. 1333, Rognons Sautés au Champagne), using sliced chickens’ livers and cocks’ kidneys in equal quantities, and substituting excellent red wine for the Champagne.
N.B.—Chickens’ livers are also prepared sautés chasseur; sautés fines herbes, au No. 268, Gratins; en coquilles; en pilaw, &c. Refer to sheep’s kidneys for these preparations.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1666, p. 527. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →