Kidneys à la Brochette

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 8 min Total: 8 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
for boiling kidneys
for cooking kidneys
for cooking grid
for serving
Instructions (8)
  1. Throw the kidneys for three or four minutes into boiling salted water to remove the rank taste they sometimes have.
  2. Dry the kidneys well.
  3. Slit them through without actually dividing them, and remove the core.
  4. Skewer them open like the leaves of a book with tiny skewers, one for each person; or, if preferred, run them two or three together on long slender skewers.
  5. Dip them in liquefied butter or very good salad oil.
  6. Cook on a buttered grid for eight minutes, turning frequently.
  7. Slip off on to a hot dish.
  8. Place a tiny pat of maître.
Original Text · last edited 4 days ago
Kidneys à la Brochette.—Throw the kidneys for three or four minutes into boiling salted water to remove the rank taste they sometimes have, then dry well, slit them through without actually dividing them, and remove the core; then skewer them open like the leaves of a book with tiny skewers, one for each person; or, if preferred, run them two or three together on long slender skewers. Dip them in liquefied butter or very good salad oil, and cook on a buttered grid for eight minutes, turning frequently. Slip off on to a hot dish, place a tiny pat of maître
Notes
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