Classic Deviled Kidneys Recipe
Ingredients
| 6 sheep's kidneys | ||
| 1 1/2 oz. butter or fat | ||
| 1 tablesp. chopped onion | ||
| Salt | To Taste | |
| Cayenne pepper | 1 | |
| Chutney | 3 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Mustard | 1/2 Teaspoon, mixed | |
| Stock | 1/4 Pint | |
| Egg yolks | 2 | |
| Breadcrumbs | ||
| Buttered toast or potato border | ||
Directions
Skin and well wash the kidneys.
Split open and remove the cores.
Cut the kidneys into neat pieces.
Melt the fat in a small pan, put in the onion and cook without browning.
Then add the kidney, salt, cayenne, chutney, lemon juice, mustard and stock.
Cover and stew for a short time over moderate heat until the kidney is cooked.
Cool slightly and stir in the egg yolks.
Sprinkle in enough breadcrumbs to make a soft consistency and correct the seasoning.
Serve on buttered toast or in a mashed potato border.
Split open and remove the cores.
Cut the kidneys into neat pieces.
Melt the fat in a small pan, put in the onion and cook without browning.
Then add the kidney, salt, cayenne, chutney, lemon juice, mustard and stock.
Cover and stew for a short time over moderate heat until the kidney is cooked.
Cool slightly and stir in the egg yolks.
Sprinkle in enough breadcrumbs to make a soft consistency and correct the seasoning.
Serve on buttered toast or in a mashed potato border.
Chef
