Alma Lach

Rognons de Veau Grillés

Broiled Kidneys

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 veal kidneys or 10 lamb kidneys
  • ⅛ pound butter, melted

Method

  1. Remove skin and fat from kidneys. Cut them lengthwise in half. Run skewers through them lengthwise to prevent their curling as they cook. If they are small, put 2 or 3 halves on each skewer. Brush all surfaces with melted butter.
  2. Heat broiler for 10 minutes. Put kidneys, rounded side down, on broiler. Cook 3 inches from heat for about 5 minutes. Do not turn.