Veal or lamb kidneys with rice pilaf (Rognons de veau ou de mouton au rix pilaf) from Paul Bocuse's French Cooking (page 229) by Paul Bocuse

  • Madeira wine
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute rice for Carolina rice, white stock for bouillon of your choice, lamb kidneys for veal kidneys, and the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace. Can use the book's "Rich brown sauce (Demi-glace)".

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 rice for Carolina rice, white stock for bouillon of your choice, lamb kidneys for veal kidneys, and the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace. Can use the book's "Rich brown sauce (Demi-glace)".

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