Rognon de Bœuf aux Champignons (Beef Kidney with Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Beef kidney (see Principe de traitement)
- Sauce aux Champignons
- A pinch of chopped parsley
Instructions
- Sauté the beef kidney and drain it.
- Reduce the deglazing of the sauté pan and add it to a sauce aux Champignons.
- Mix the kidney into this sauce.
- Serve in a timbale with a pinch of chopped parsley.