2814 Brochettes de Rognons

Method

Remove the skin from the kidneys then cut them into round slices approximately 7–8 mm (¼ in) thick. Season with salt and pepper and quickly sauté in very hot butter just sufficient to stiffen the outside surfaces.

Impale these slices on small skewers alternating with squares of blanched streaky bacon and thick slices of mushrooms sauteed in butter. Dip into melted butter, sprinkle with fine breadcrumbs and grill them.

These Brochettes are usually served as they are without a sauce.

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