Chapter XV · Relevés and Entrées · No. 1268
Built upon: No. 250Poëlings
1268—Rognon de Veau à la Liégeoise
Prepare the veal kidney as for “No. 250, Poëlings.” One minute before serving, add one small wineglassful of burned gin, two crushed juniper berries, and one tablespoonful of good veal gravy. Serve in the cooking-utensil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1268, p. 423. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →