Deviled kidneys
- 4 lamb kidneys, about 1/2 pound
- 1 egg, lightly beaten
- 2 teaspoons English mustard (see recipe)
- 1/2 teaspoon Worcestershire sauce
- Salt to taste, if desired
- Freshly ground black pepper to taste
- 1 cup fine, fresh bread crumbs
- 8 teaspoons melted butter
- Preheat oven to 500 degrees.
- Cut the kidneys in half lengthwise.
- Carefully cut away the core of each kidney half.
- Cut each kidney half into eight pieces of more or less equal size.
- Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper.
- Blend well.
- Add the kidneys and coat well with the egg mixture.
- Pour the bread crumbs onto a flat sheet.
- Add the kidney pieces and stir to coat well on all sides.
- Arrange the pieces evenly on eight skewers.
- Spoon one teaspoon of butter over each skewer.
- Arrange the skewers on a rack and place in the oven.
- Bake four minutes and turn the skewers.
- Bake four minutes longer.
- Serve immediately.
lamb kidneys, egg, english mustard, worcestershire sauce, salt, freshly ground black pepper, bread crumbs, butter
Taken from cooking.nytimes.com/recipes/2561 (may not work)