Chapter XIII · Soups · No. 752
752—Soupe aux Rognons
Proceed exactly as for “Soupe aux Foies de Volaille,” but substitute for the garnish of sliced livers one of calf’s or sheep’s kidney cut into large dice, or sliced, and briskly tossed in butter just before dishing up.
Finish the soup similarly to the preceding one, i.e., with Madeira.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 752, p. 259. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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