Devilled kidneys

Recipe from: 10/1/1998 12:00:00 AM
Ingredients 8
Servings 8
Time 5 min

Ingredients

  • 12
    lamb's kidneys
  • 75
    g
    butter
  • 15
    ml
    oil
  • 30
    ml
    Dijon mustard
  • 10
    ml
    Worcestershire sauce
  • 50
    ml
    brandy
  • 25
    ml
    freshly chopped parsley
  • buttered toast
 

Method

8 min
 
Clean the kidneys by halving, skinning and removing the central core.
Heat the butter and oil. Cook the kidneys for 4 to 5 minutes.
Add the mustard, Worcestershire sauce and brandy. Mix well and continue cooking for a further minute or two.
Serve sprinkled with chopped parsley and hot buttered toast.
 

Read more on: shallow-fry  |  lamb
 

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