Rognon de Bœuf Chipolata (Beef Kidney Chipolata)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Beef kidney (see Principe de traitement)
- A small garniture Chipolata
- Sauce Demi-glace tomatée
Instructions
- Sauté the beef kidney and drain it.
- Bind a small garniture Chipolata with sauce Demi-glace tomatée.
- Add the kidney to the garnish, mix the two together and serve in a timbale.