Sauted kidneys in Champagne (Rognons sautés au Champagne) 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 453) by Auguste Escoffier

  • Champagne wine
  • meat glaze
  • Show all ingredients...

  • EYB Comments

    Can substitute lamb kidneys for mutton kidneys, and wine of your choice for Champagne wine. Uses the book's "Meat glaze (Glace de viande)".

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 lamb kidneys for mutton kidneys, and wine of your choice for Champagne wine. Uses the book's "Meat glaze (Glace de viande)".

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