Chapter XV · Relevés and Entrées · No. 1264

1264—Rognon de Veau

When sautéd after the usual manner, veal kidney admits of all the preparations given for sheep’s kidney. (See the chapter on Mutton.)

I shall now, therefore, only give those recipes which are proper to veal kidney.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1264, p. 422. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →