Potage aux Rognons à l'Anglaise (English-Style Kidney Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the base of the Soupe aux foies de volaille
- mutton or veal kidneys
- butter
Instructions
- Prepare the base of the soup exactly as for the Soupe aux foies de volaille.
- In place of the chicken-liver garnish, cut mutton or veal kidneys in escalopes.
- Toss them briskly in butter at the last moment and use them as the garnish.