Label
All
0
Clear all filters

Alma Lach

Rognons de Veau Grillés

Broiled Kidneys

Rate this recipe

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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Variation of

Components


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title