Grilled Kidneys Diable
From A second Dudley book of cookery and other recipes, 1914
Kidneys can also be filled with parsley butter instead of devilled butter.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 104. The excerpt below is the record exactly as published.
season with pepper and salt ; mince finely the shallots and slice the mushrooms. Put the butter into a saute pan, and when hot add the shallots and allow them to colour light brown ; then add the kidneys, and either shake or toss well over a brisk fire for about six minutes ; add the Madeira and cover the pan and allow the contents to infuse for a few seconds. Put in the sauce (which has previously been well reduced) and the mushrooms. Allow the whole to get thoroughly hot, but not to boil, else the kidne\s will become hard. Dish up with the croutons of fried bread placed round the dish and a very little very finely chopped parsley sprinkled over them. Calves’ liver or kidneys may be prepared in the same way. % 343 THE DUDLEY RECIPES GRILLED KIDNEYS DIABLE OTEEP as many sheeps’ kidneys as are required in tepid water ; remove the skins and split each in half without quite detaching them ; fasten them on to wooden or steel skewers ; season with salt and pepper, and brush over with sweet oil or liquified butter. Place them on a well-greased gridiron and grill on both sides from five to eight minutes. Dish up on toasted and buttered bread, and serve with a small quantity of devilled butter placed in the centre of each kidney
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