Kidney à la Brochette from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take one kidney for each person, remove the skin and core from it, and split it lengthways down the side opposite to the core, cutting it nearly in half, but not quite through, so that it will open...
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Cooking tools:
- Paring knife
- Cutting board
- Skewer
Ingredients
- butter
- white breadcrumbs
- crumbs
- walnut
- kidneys
- kidney
- pepper
- salt
- warm butter
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