Brochettes of Kidney Recipe
Ingredients
| Chopped parsley | , ground |
Directions
Method Skin and split kidneys, cut liver into squares about 1-11/2 inches in size, re- moving all tubes and membrane.
Combine ingredients for marinade with salt and pepper to taste, add kidney and liver and allow them to marinate for 2-3 hours.
Thread kidneys and liver alternately on the skewers and broil 6-8 minutes, turning once and basting with the marinade throughout cooking.
Arrange brochettes on a bed of freshly boiled rice and sprinkle with chopped parsley.
Serve with a bowl of crisp bacon rolls.
Bacon Rolls Allow 1 slice of bacon per person.
Press slices with the side of a heavy knife to make them as thin as possible.
Cut in half, then spread with Dijon-style mus- tard.
Roll up each strip and thread on a skewer.
Broil or bake bacon rolls until crisp and brown and then drain them on paper towels.
Combine ingredients for marinade with salt and pepper to taste, add kidney and liver and allow them to marinate for 2-3 hours.
Thread kidneys and liver alternately on the skewers and broil 6-8 minutes, turning once and basting with the marinade throughout cooking.
Arrange brochettes on a bed of freshly boiled rice and sprinkle with chopped parsley.
Serve with a bowl of crisp bacon rolls.
Bacon Rolls Allow 1 slice of bacon per person.
Press slices with the side of a heavy knife to make them as thin as possible.
Cut in half, then spread with Dijon-style mus- tard.
Roll up each strip and thread on a skewer.
Broil or bake bacon rolls until crisp and brown and then drain them on paper towels.
Chef
