No. 726 Rognons de Mouton à la brochette.
Mutton kidneys dressed in this manner are usually served for breakfast or luncheon, but they may be served as an entrée for dinner. Procure nine fresh kidneys, cut them open and run silver or wooden skewers through to keep them open, season well, egg over with a paste-brush, and dip them into a dish of bread-crumbs, broil over a moderate fire, about ten minutes will be sufficient; when done dress them on your dish in pyramid, place a piece of maître d’hôtel butter (No. 79) in each, half the size of a walnut, place them in the oven two minutes, glaze lightly and serve very hot.