Brochette de Rognons à la Sauce Provençale

Name: Brochette de Rognons à la Sauce Provençale (Brochette of Kidneys with Provençal Sauce)
Yield: Serves 4
Cuisine: French
Ingredients: 8 slices of smoked fatty bacon; herbes de Provence; 8 lamb’s kidneys; 2 cloves garlic; 2 egg yolks; olive oil; 3 anchovy fillets; salt, freshly ground pepper; juice and finely grated peel of 1 lemon; ½ cup olive oil; 1 tablespoon cold water; salt, freshly ground pepper

Brochette of Kidneys with Provençal Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In Provence this cold anchovy-flavored sauce is usually served with grilled meat, fish or cold poultry. But I’ve found that it also goes well with a platter of crudités as part of an hors-d’oeuvre.

Ingredients

8 lamb’s kidneys
8 slices of smoked fatty bacon
herbes de Provence
olive oil

Europe
France
Main course
Gluten-free
Provence
Mediterranean

Method

Halve the kidneys and trim away the cores. Cut each slice of bacon in half, sprinkle with herbes de Provence and roll up.

Thread the kidneys and bacon rolls alternately on to flat brochette skewers and brush with olive oil. Sprinkle herbes de Provence over the meat. Set aside in a cool place while you prepare the sauce.

Rinse the anchovy fillets in cold water and d