Lamb's Kidneys a la Diable

Ingredients

• twelve kidneys
• one teaspoonful of English mustard
• two tablespoonfuls of Parisian sauce
• the third of a teaspoonful of cayenne pepper
• a teaspoonful of salt
• a like quantity of mignonette pepper
• a gill of maitre d'hotel butter

Method

1. 1

   Skin and pare the kidneys, split them in two without separating the parts, and run skewers through them.

2. 2

   Broil slightly for one minute on each side.

3. 3

   Mix mustard, Parisian sauce, cayenne pepper, salt, and mignonette pepper in a dish.

4. 4

   Roll the kidneys in this mixture, then in bread-crumbs, and broil for three minutes on each side.

5. 5

   Serve with maitre d'hotel butter poured over.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 197. The excerpt below is the record exactly as published.

Lamb's Kidneys a la Diable. — Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maitre d'hotel butter

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