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 No. 273, Blanchings lean bacon and slices of sautéd mushrooms. Sprinkle with melted butter and raspings, and grill.

These brochettes are generally served as they stand.