Brochettes of Kidney
|For 1 skewer:|
|Lamb liver piece/Veal liver||3 (squares)|
|Chopped parsley||1 Tablespoon (for garnish)|
|Boiled rice||1 Cup (16 tbs) (to serve)|
|Olive oil||3 Tablespoon|
|Red wine||2 Tablespoon|
|Thyme sprig||3 (few sprigs)|
|Pepper||To Taste, freshly ground|
Method Skin and split kidneys, cut liver into squares about 1-11/2 inches in size, re- moving all tubes and membrane.
Combine ingredients for marinade with salt and pepper to taste, add kidney and liver and allow them to marinate for 2-3 hours.
Thread kidneys and liver alternately on the skewers and broil 6-8 minutes, turning once and basting with the marinade throughout cooking.
Arrange brochettes on a bed of freshly boiled rice and sprinkle with chopped parsley.
Serve with a bowl of crisp bacon rolls.
Bacon Rolls Allow 1 slice of bacon per person.
Press slices with the side of a heavy knife to make them as thin as possible.
Cut in half, then spread with Dijon-style mus- tard.
Roll up each strip and thread on a skewer.
Broil or bake bacon rolls until crisp and brown and then drain them on paper towels.