Brochettes de Rognons (Kidney Brochettes)

Ingredients

• sheep's kidneys
• butter
• belly bacon
• mushrooms
• melted butter
• breadcrumbs

Instructions

1. Remove the skin and cut the kidneys into rounds 7 to 8 millimetres thick.
2. Season them and stiffen them briskly in butter.
3. Thread the rounds at once on to skewers, alternating with blanched squares of belly bacon and with slices of mushroom sautéed in butter.
4. Dip the skewers in melted butter, sprinkle with breadcrumbs and grill them.
5. Serve without sauce.