Classic Deviled Kidneys
|Butter/Fat||1 1⁄2 Ounce|
|Chopped onion||1 Tablespoon|
|Cayenne pepper||To Taste|
|Lemon juice||2 Teaspoon|
|Mixed mustard||1⁄2 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Buttered toast/Potato border||2|
Skin and well wash the kidneys.
Split open and remove the cores.
Cut the kidneys into neat pieces.
Melt the fat in a small pan, put in the onion and cook without browning.
Then add the kidney, salt, cayenne, chutney, lemon juice, mustard and stock.
Cover and stew for a short time over moderate heat until the kidney is cooked.
Cool slightly and stir in the egg yolks.
Sprinkle in enough breadcrumbs to make a soft consistency and correct the seasoning.
Serve on buttered toast or in a mashed potato border.