SHEEP'S-KIDNEYS, A LA BROCHETTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Slit the kidneys lengthwise, without cutting through the sinew; remove the thin skin which covers them, and place them in a small dish; season with pepper and salt, and a table-spoonful of salad oil, and allow them to steep in their seasoning until broiled.
  2. They must then be run on a small silver or any other kind of skewer (two or three on each), and placed upon a gridiron over a clear fire to be broiled, with the open side downwards.
  3. when done brown, they must be turned up, as, from the heat of the fire, their lobes become contracted, which causes them to form a sort of cup, to hold the gravy in when the kidneys are done: care must be taken not to spill this gravy in dishing them up.
  4. fill each with small piece of cold Maître-d'Hôtel butter (No. 44); pour a little half glaze under them, and send to table quite hot.
  5. Broiled kidneys may also be served with anchovy butter, plain gravy, or a pat of fresh butter, and a spoonful of Harvey sauce.
Original Text
SHEEP'S-KIDNEYS, A LA BROCHETTE. SLIT the kidneys lengthwise, without cutting through the sinew; remove the thin skin which covers them, and place them in a small dish; season with pepper and salt, and a table-spoonful of salad oil, and allow them to steep in their seasoning until broiled. They must then be run on a small silver or any other kind of skewer (two or three on each), and placed upon a gridiron over a clear fire to be broiled, with the open side downwards: when done brown, they must be turned up, as, from the heat of the fire, their lobes become contracted, which causes them to form a sort of cup, to hold the gravy in when the kidneys are done: care must be taken not to spill this gravy in dishing them up: fill each with small piece of cold Maître-d'Hôtel butter (No. 44); pour a little half glaze under them, and send to table quite hot. Broiled kidneys may also be served with anchovy butter, plain gravy, or a pat of fresh butter, and a spoonful of Harvey sauce.
Notes
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