715 | Lamb’s Kidneys à la Diable.
—Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maître d’hôtel butter (No. 145) poured over the kidneys.