Rognons Viéville (Kidneys Viéville)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Kidneys
- Butter
- Croûtons
- Clarified butter
- Small glazed onions
- Chipolata sausages
- Small cooked mushrooms
- Madeira
- Sauce Demi-glace
- Butter
Instructions
- Remove the skin from the kidneys, split them, season them and sauté them in butter.
- Dish them in a crown on croûtons cut in the shape of cocks' combs and fried in clarified butter.
- Garnish the middle with small glazed onions, grilled chipolata sausages and small cooked mushrooms.
- Deglaze the sauté pan with Madeira and add the quantity of sauce Demi-glace needed.
- Butter the sauce and pour it over the kidneys and their garnish.