Devilled kidneys

Ideas
8 servings Prep: 5 mins, Cooking: 8 mins
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Lamb

By Food24 November 03 2009
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Ingredients (8)

12.00 lamb — kidneys, cleaned
75.00 g butter
15.00 ml oil
30.00 ml Dijon mustard
10.00 ml Worcestershire sauce
50.00 ml brandy
25.00 ml fresh parsley — chopped
0.00 bread — toast, buttered
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Method:

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.



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