Veal Kidneys Spit-Roasted with Deviled Sauce

Name: Veal Kidneys Spit-Roasted with Deviled Sauce (Les Rognons de Veau Grillés à la Broche, Sauce Diable)
Cuisine: French
Ingredients: Veal kidneys, each enclosed in its white fat (8 to 12, whole, according to size and the appetite of the guests); Tomato paste (2 Tb); Butter (2 Tb); Dry red wine (¼ cup); Crystal salt, whole black peppercorns, red Cayenne pepper; Horseradish, grated (about 2 tsp); Parsley, chopped (¼ cup); Shallots (3); Red wine vinegar (2 Tb); Worcestershire sauce (about 1 tsp); Crystal salt, whole black peppercorns, red Cayenne pepper; Crystal salt, whole black peppercorns, red Cayenne pepper

Les Rognons de Veau Grillés à la Broche, Sauce Diable

Preparation info

For
4
people

Difficulty
Medium

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

One of the most attractive ways of preparing veal kidneys–giving them a slightly crispy crust on the outside, while keeping them juicy and soft inside. You can make the deviled sauce exactly to your taste–either mouth-burning hot, or just gently aromatic (menu and wine suggestions).

Ingredients

Shopping List

Veal kidneys, each enclosed in its white fat (8 to 12, whole, according to size and the appetite of the guests)

Method

Plus one-half batch of the Sauce Velouté as described in the recipe for Whole Country or Smithfield Ham.

About 40 Minutes Before Serving–Active Preparation of Kidneys and Sauce About 30 Minutes–Unsupervised Grilling About 10 Minutes

Begin by preparing the kidneys. Carefully slice off the fat around each one, leaving it fully covered by about a