Rognon de Veau au Rizot (Calf's Kidney in a Risotto Border, Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's kidney
- Butter
- Rizot (risotto)
- Sauce Mornay
Instructions
- Cut up the kidney, season it and sauté it simply in butter.
- Set a border of rizot on the serving dish and arrange the kidney in it.
- Cover the kidney with a light layer of rizot.
- Nap with sauce Mornay and glaze briskly.