Rognons Brochette (Skewered Grilled Kidneys)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheep's kidneys
- Beurre à la maître-d'hôtel
Instructions
- Remove the skin and open each kidney along the convex side, without separating it completely.
- Run a skewer through to hold it open, and season.
- Grill the kidneys.
- Dish them with a piece of Beurre à la maître-d'hôtel the size of a walnut in each kidney.