Kidneys à la Brochette (Hot)

Ingredients

• 2 or 3 of them
• a long skewer
• a tiny piece of butter

Method

1. 1

   Put the kidneys into boiling salted water for a few minutes, skin them, take out the core, and slit them through, without actually dividing them; then put 2 or 3 of them on a long skewer, running it through them so as to keep them open, dip them in good salad oil or liquefied butter, and broil them for 8 to 10 minutes.

2. 2

   Serve on a very hot dish with a tiny piece of butter in each, and a dust of minced parsley, a squeeze of lemon juice, and pepper and salt.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 25. The excerpt below is the record exactly as published.

Kidneys & la Brochette (Hot). Put the kidneys into boiling salted water for a few minutes, skin them, take out the core, and 91 ENTREES MADE EASY slit them through, without actually dividing them ; then put 2 or 3 of them on a long skewer, running it through them so as to keep them open, dip them in good salad oil or liquefied butter, and broil them for 8 to 10 minutes. Serve on a very hot dish with a tiny piece of butter

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