Stuffed Kidneys.
- Ingredients—3 or 4 kidneys.
- ½ oz. of butter.
- Half a shalot, chopped finely.
- 1 dessertspoonful of parsley.
- 1 tablespoonful of bread crumbs.
- A few drops of lemon juice.
- A little cayenne.
- Pepper and salt.
Method.—Toast or broil the kidneys and split them open.
Fry the shalot in the butter.
Mix in the bread crumbs and parsley; add lemon juice, cayenne pepper, and salt.
Lay a little of the stuffing in each kidney and fold it over.
Serve very hot.