Kidney à la Brochette

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 10 min Total: 10 min
Yield: 1.0 person
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

one kidney for each person ↝ Kidney [Liver and organ meats]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
an ordinary steel skewer
a hatelet skewer
a few drops of glaze ↝ Carrots, glazed, cooked [Carrots]
a piece of Maitre d'Hôtel butter about the size of a walnut ↝ Butter, NFS [Butter and animal fats]

Instructions (11)

Remove the skin and core from each kidney.
Split each kidney lengthways down the side opposite to the core, cutting it nearly in half, but not quite through, so that it will open out like a book.
Season the inside of each kidney with pepper and salt.
Steep the kidney in warm butter.
Before the butter has time to get cool, dip the kidney into freshly made white breadcrumbs.
Pass an ordinary steel skewer through the halves of the kidney crossways to the cut so as to keep it open.
Grill or broil for eight to ten minutes at a moderate fire.
When the kidney is cooked the crumbs should be a pretty golden colour.
Remove the steel skewer and replace it with a hatelet skewer.
Put a few drops of glaze, if you have any, into each kidney.
At the time of serving, place a piece of Maitre d'Hôtel butter about the size of a walnut into each kidney.

Original Text

Kidney à la Brochette.
(Rognon à la Brochette.)
Take one kidney for each person, remove the skin and core from it, and split it lengthways down the side opposite to the core, cutting it nearly in half, but not quite through, so that it will open out like a book; season the inside with pepper and salt, steep the kidney in warm butter, and before the butter has time to get cool dip the kidney into freshly made white breadcrumbs, pass an ordinary steel skewer through the
halves of the kidney crossways to the cut so as to keep it open, then grill or broil for eight to ten minutes at a moderate fire. When the kidney is cooked the crumbs should be a pretty golden colour ; remove the skewer, and replace it with a hatelet skewer, put a few drops of glaze, if you have any, into each kidney, and just at the time of serving a piece of Maitre d'Hôtel butter about the size of a walnut in each. These kidneys can be served for an entrée or second course dish, or for breakfast or luncheon.

Notes

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