Animelles Sautées (Sautéed Animelles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- animelles
- seasoning
- butter
Instructions
- Cut the animelles into escalopes and season them.
- Toss them in butter and let them drain well in a colander.
- They may then be treated according to one of the modes of preparation given for Rognon de bœuf sauté.