Easy Deviled Kidneys
|Butter||3 Ounce (15 g)|
|Onions||3 , chopped|
|Beef stock||3⁄4 Pint (450 ml)|
|Meaux mustard||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Bread slice||3 , crusts removed|
|Oil||1 Cup (16 tbs) (for shallow frying)|
|Chopped parsley||1 Tablespoon|
Skin, core and halve the kidneys.
Melt 25 g (1 oz) of the butter in a pan, add the onions and fry until golden brown.
Add the stock, mustard, Worcestershire sauce, and salt and pepper to taste.
Bring to the boil and simmer until well reduced.
Melt the remaining butter in a separate pan, add the kidneys and fry for 5 minutes, turning occasionally.
Pour over the sauce and heat through while preparing the garnish.
Cut the bread slices into triangles.
Fry in a little oil until golden brown.
To serve, transfer the kidneys to a warmed serving dish, sprinkle with the parsley and surround with the bread triangles.