Deviled Kidneys And Bacon
|Milk and water||1 Cup (16 tbs) (To Soak)|
|Butter||12 Tablespoon, softened|
|Dry mustard||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Tabasco sauce||1 Dash|
|Cayenne pepper||1 Dash|
|Freshly ground black pepper||To Taste|
|Coarse bread crumbs||6 Tablespoon, toasted (Stale)|
|Fried bacon||1⁄2 Cup (8 tbs) (For Garnish)|
|Curry powder||1 1⁄2 Teaspoon|
1. Use a meat knife or a pair of kitchen scissors to trim excess fat and discolored bits off the kidneys.
2. Slice each kidney lengthwise without separating halves.
3. Pull out thin outer films.
4. In a large shallow dish, lay kidneys and soak in milk and water mixture for 1 hour or overnight
5. Drain the kidneys and pat them dry on paper toweling.
6. With the point of a sharp tipped knife, make 2 or 3 small slits on both the outer sides of each kidney.
7. Preheat the broiler on moderate.
8. In a small bowl, combine remaining ingredients except the bread crumbs and bacon. Blend well.
9. Arrange the kidneys in a single layer in a large roasting pan, cut sides up. Spread 2 teaspoons of the prepared deviled butter over each.
10. Place pan under broiler and cook for 3 or 4 minutes
11. Turn kidneys over, spooning butter from pan over them and cook for another 3 minutes.
12. Then turn kidneys and baste once more before sprinkling toasted bread crumbs over them.
13. Increase broiler temperature and broil for another 3 to 4 minutes until kidneys are tender and crumbs are golden brown.
14. Remove and transfer kidneys to a warm serving platter or individual plates.
15. Spoon pan juices over them and garnish with crisp bacon slices.
16. Serve immediately.