Rognons aux Anchois

Anchovy Butter

• 4–5 anchovy fillets
• 55 g(2 oz) butter, softened

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 g