Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt l...
The Rognons de Veau à la Bordelaise did not taste like piss, no matter what my mother says, because I cleaned them with my deadly boning knife, and because the beef marrow conducted a two-pronged atta...