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.