CookEat Recipe
Spanish Broiled Veal Kidney with Lemon Butter
Thin slices of food-grade veal kidney held on skewers, broiled and finished with hot lemon butter and parsley.
Method
Steps
Step 1
Trim the kidney, remove the white core and cut into even thin slices. Thread slices loosely on metal skewers, then season and brush with half the butter.
Step 2
Broil close to moderate heat, turning once. Begin checking at five minutes and continue until a thick representative slice reaches a conservative proposed 71 °C.
Step 3
Heat remaining butter in a small pan. Remove kidney to a platter, add lemon juice and hot butter, scatter parsley and serve immediately.
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