Kidney soup (Soupe aux rognons) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 262) by Auguste Escoffier

  • Madeira wine
  • calf kidneys
  • Show all ingredients...

  • EYB Comments

    Can substitute sheep kidneys for calf kidneys, and the book's "Brown stock or estouffade (Fonds brun ou estouffade)" for consommé. Uses the book's "The preparation of clarified consomme for clear soups (La préparation des fonds clarifiés)".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sheep kidneys for calf kidneys, and the book's "Brown stock or estouffade (Fonds brun ou estouffade)" for consommé. Uses the book's "The preparation of clarified consomme for clear soups (La préparation des fonds clarifiés)".

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