Recipes > Meat > Lamb > Kidneys à la Maître d'Hôtel

Kidneys à la Maître d'Hôtel


Split and cut in two, lengthwise, lambs' or sheep's kidneys. Wash and wipe them. Season with salt and pepper, and dip in melted butter and fine bread crumbs. Run a small skewer through each, to keep it open. Put them in the double broiler and cook about six minutes over a bright fire. Serve on a hot dish with maître d'hôtel butter.


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Miss Parloa's New Cook Book.

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