Brochettes de rognons de coq Béarnaise (Skewered Cock's Kidneys with Sauce Béarnaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cock's kidneys
- melted butter
- very fine white breadcrumbs
- sauce Béarnaise
- seasoning
Instructions
- Choose fine poached kidneys and season them.
- Skewer them, 7 or 8 at a time, on small silver hatelets.
- Sprinkle with melted butter, then with very fine white breadcrumbs.
- Grill gently.
- Serve a sauce Béarnaise separately.