Kidney And Bacon Croutes Recipe
Ingredients
| 3 sheep's kidneys | ||
| Bacon rashers | 3 | |
| Mushrooms | 4 Ounce | |
| Tomatoes | 3 , skinned | |
| Eggs | 6 | |
| 6 large croutes of bread | ||
| 2 oz. butter or fat paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Skin the kidneys, remove the cores and soak in cold water for 5 min.
Chop the kidneys and bacon.
Fry the bacon until crisp and keep hot.
Fry the chopped mushrooms and kidney for 5 min in the bacon fat.
Halve and grill the tomatoes and season carefully with salt and pepper.
Poach the eggs.
Fry croutes of bread in the fat until golden on both sides, and keep hot in the oven.
Reheat the bacon in the fat and add the kidneys and mushrooms.
Correct the seasoning and spread equally on the croiites.
Place an egg on each one and dredge with paprika pepper.
Garnish each with tomato.
Serve at once.
Chop the kidneys and bacon.
Fry the bacon until crisp and keep hot.
Fry the chopped mushrooms and kidney for 5 min in the bacon fat.
Halve and grill the tomatoes and season carefully with salt and pepper.
Poach the eggs.
Fry croutes of bread in the fat until golden on both sides, and keep hot in the oven.
Reheat the bacon in the fat and add the kidneys and mushrooms.
Correct the seasoning and spread equally on the croiites.
Place an egg on each one and dredge with paprika pepper.
Garnish each with tomato.
Serve at once.
Chef
