Chapter XV · Relevés and Entrées · No. 1270
Built upon: No. 1269Rognon de Veau à la Montpensier
1270—Rognon de Veau Portugaise
Cut up the veal kidney, and toss it in butter, after the manner described under No. 1269, Rognon de Veau à la Montpensier.
Dish the pieces in a circle on a dish; set a very small, stuffed half-tomato upon each, and garnish the centre of the dish with a very reduced tomato fondue. Surround the kidney with a sauce prepared as directed above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1270, p. 423. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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