Deviled Kidneys on Toast Recipe
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
8 lamb kidneys
3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon cracked black pepper
dash of cayenne
1 1/2 tablespoon butter
2 teaspoons Dijon mustard
2 teaspoon Worcestershire
1 cup chicken stock
kosher salt and cracked black pepper
8 slices bread, toasted
finely chopped parsley
Directions
Remove gristle and internal membrane from each kidney with a sharp knife or kitchen shears. Combine flour, salt, pepper and cayenne on a plate and mix well. Coat each kidney in flour mixture, and shake well to remove excess. Heat a large skillet over high heat and add butter. Once butter has melted add kidneys and cook until browned, about 2 minutes. Flip each kidney and brown on other side, about 2 minutes. Add mustard, Worcestershire, and stock to pan, whisking to combine ingredients. Simmer kidneys until done, about 2 minutes. Remove kidneys to cutting board and let rest. Once stock has thickened, remove pan from heat and taste for seasoning, adding more salt and pepper if necessary. Slice each kidney into three pieces and place on toast. Serve drizzled with sauce and topped with chopped parsley.