Broiled veal kidney (Rognon de veau grillé) 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 433) by Auguste Escoffier

  • veal kidneys

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

Accompaniments: Bercy butter (Beurre Bercy); Butter a la maitre d'hotel (Beurre à la maitre d'hotel)

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.

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