Rognon de Bœuf au Vin blanc (Beef Kidney with White Wine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Beef kidney
- White wine
- Sauce Demi-glace
- Butter
Instructions
- Sauté the kidney and drain it.
- Deglaze the sauté pan with white wine.
- Add the necessary quantity of sauce Demi-glace and the kidney.
- Finish with butter away from the fire.