There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, April 1, 2024

Rognons à l'ancienne - Untested

https://cuisine.journaldesfemmes.fr/recette/338014-rognons-a-l-ancienne

3 beaux rognons environ (450 g chacun)
1/2 bouteille de vin rouge
Thym, laurier
Sel, poivre
Ail
1 gros oignon
1 bouquet de persil
3 belles échalotes
  1. Prendre les rognons et retirer tout le blanc, ou sinon les acheter tout fait.
  2. Prendre une marmite en fonte ou normale, mettre du beurre (un bon morceaux). Une fois les rognons bien épluchés, les mettre dans la marmite avec tous les aromates.
  3. Pour finir
  4. Au bout de 10 minutes, ajouter la demi-bouteille de rouge, mettre à feu doux pendant 1h30 en remuant de temps en temps.
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