Devilled Lamb’s Kidneys

Ingredients

• twelve kidneys
• 1 teaspoonful of mustard
• 2 table-spoonfuls of Parisian sauce
• 1 teaspoonful of cayenne pepper
• 1 teaspoonful of salt
• a little mignonette pepper
• roll the kidneys well in this, then in breadcrumbs
• serve with a gill of maitre-d’hotel butter

Method

1. 1

   Skin and pare the kidneys, split them into halves, and skewer them.

2. 2

   Broil slightly for one minute on each side.

3. 3

   Mix mustard, Parisian sauce, cayenne, salt, and mignonette pepper.

4. 4

   Roll kidneys in this mixture, then in breadcrumbs, and broil for three minutes on each side.

5. 5

   Serve with maitre-d’hotel butter.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 242. The excerpt below is the record exactly as published.

Devilled Lamb’s Kidneys. — Skin and pare twelve kidneys, split them into halves, without separating the parts, and lain the skewers through as for Broiled Lamb’s Kidneys with Colbert Sauce. Broil them slightly for one minute on each side, then mix together in a dish 1 teaspoonful of mustard with 2 table-spoonfuls of Parisian sauce, J tea- spoonful of cayenne pepper, 1 teaspoonful of salt, and a little mignonette pepper. Roll the kidneys well in this, then in breadcrumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maitre- d’hotel butte

Cook this with the app: pantry check, scaling, and the assistant.