ROGNONS FLAMBES

New Zealand Herald, Volume LXIX, Issue 21248, 30 July 1932, Page 7 (Supplement)

ROGNONS FLAMBES

Among the many dishes which can easily be done on a chafing dish or a spirit lamp in the dining room, " rognons flambes " is one of the best. You want a veal kidney, well trimmed and left whole. Melt in the pan a piece of butter the size of a small egg; when it has reached the foaming stage put in the kidney, season it with salt and pepper and brown it lightly all over. In three or four minutes it is ready for the second operation. This takes another few minutes, during which the kidney will finish cooking; thepefore it must be only half-done during the first stage; when you cut it in slices it should be quite red inside. Put these slices in the pan, add a tablespoonful of brandy and set it alight. When the flames die out stir in a teaspoonful of French mustard, add a small quantity of cream, cook two minutes more, and before serving stir in a small piece of butter in which you have worked the same quantity of flour. Finish by squeezing all over a little lemon juice. Bafore squeezing the lemon sprinkle the cut side with cayenne pepper. This dish should be well spiced-