Rognons aux Anchois

Kidneys with Anchovy Butter

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About


Anchovy Butter

  • 4–5 anchovy fillets
  • 55 g(2 oz) butter, softened
  • lemon juice
  • finely chopped parsley
  • 6–8 lamb’s kidneys
  • olive oil
  • breadcrumbs, fairly dry


Rinse the anchovy fillets in warm water, and chop them very finely. Mix with the butter, a dash of lemon juice and the parsley.

Remove the thin skin from the kidneys, cut each in half and remove the core. Brush the kidneys with olive oil and coat with breadcrumbs. Arrange on a lightly oiled grill pan or thread on to wooden or metal skewers. Cook under a hot grill for 5–6 minutes, turning once.

Transfer the kidneys to a hot serving dish and spread the anchovy butter over them. Place under the grill for a few moments until the butter is starting to melt. Serve straight away.