Rognon de Veau Grillé (Grilled Calf's Kidney)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's kidney
- Melted butter
- Beurre à la maître-d'hôtel
Instructions
- Trim the kidney, leaving a small layer of fat around it.
- Split it in two lengthwise without separating the halves completely.
- Run two small skewers through it to hold it open.
- Season it and grill gently, basting with melted butter.
- Serve separately a Beurre à la maître-d'hôtel, Beurre Bercy, or another butter suiting grills.