Cut the mutton kidneys into halves, as explained, without dividing them; impale them two or four at a time, on a skewer; [444] ]season them, and grill them in a somewhat fierce oven. Set them, with the skewers withdrawn, upon a hot dish, and put into the cavity of each a piece of softened, Maître-d’hôtel butter, the size of a hazel nut.
[1341—ROGNONS BROCHETTE A L’ESPAGNOLE]
Prepare the mutton kidneys as above.
Grill the same quantity of small, pressed and seasoned half-tomatoes. Garnish these tomatoes with a piece, the size of a walnut, of Maître-d’hôtel butter, combined with two-thirds oz. of chopped capsicum per three oz. of butter. Dish these tomatoes in a circle; set a kidney on each, and surround with a border consisting of rings of onion, seasoned, dredged and crisply fried in oil.
[1342—ROGNONS BROCHETTE AU VERT PRÉ]
Prepare the mutton kidneys exactly as explained under the first of this kind of recipes, and surround them with small heaps of straw potatoes and bunches of very green parsley.
[1343—BROCHETTES DE ROGNONS]
Remove the outer skin from the mutton kidneys, and cut them into roundels one-third in. thick. Season these roundels and stiffen them in butter over a very fierce fire. Impale them on skewers, alternating them with squares of [blanched] lean bacon and slices of [sautéd] mushrooms. Sprinkle with melted butter and raspings, and grill.
These brochettes are generally served as they stand.