- 6 eggs
- 2 lamb kidneys
- 1 cup of fresh bread crumbs
- 2 tbsp. of butter or margarine
- 2 tbsp. of flour
- 1/2 pint of stock
- 1 tsp. of kitchen bouqet
- 1/2 tsp. of salt
- 1 saltspoonful of pepper
First split the lamb kidneys, cut out the their tubes, scald, drain, and then slice into thin pieces. Put your butter or margarine into a saucepan and add the kidneys. Toss this until the kidneys are cooked and then add flour, stock, kitcken bouqet, salt and pepper, and stir that until it is boiling.
Grease a platter and break into it, the eggs. Sprinkle over the bread crumbs and stand them in the oven until the eggs are set. Next, pour over the sauce, and arrage the kidneys around the edge of the dish. Serve at once.
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