Rognons Brochette à l'Espagnole (Skewered Grilled Kidneys, Spanish Style)

Ingredients

• sheep's kidneys
• Beurre à la maître-d'hôtel
• 25 grammes chopped pimento
• tomatoes
• onions
• flour
• oil

Instructions

1. Prepare and grill the kidneys as for Rognons Brochette.
2. Work chopped pimento into the Beurre à la maître-d'hôtel, at 25 grammes of pimento per 100 grammes of butter, and garnish each kidney with a piece the size of a walnut.
3. Season the half-tomatoes and grill them; arrange them in a crown on the serving dish and set a kidney on each.
4. Season the onion rings, pass them through flour and fry them in oil at the moment; surround the dish with them as a border.