Rognons sautés à la Berrichonne (Sautéed Kidneys à la Berrichonne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheep's kidneys
- butter
- Sauce Bordelaise
- lardons
- mushrooms
Instructions
- Remove the skin covering the kidneys and cut them into escalopes.
- Season them and sauté them briskly in butter.
- Add them at once to a Sauce Bordelaise to which lardons and mushrooms have been added, as at Rognon de veau à la Berrichonne.