Home Recipes Devilled Kidneys on Toasted Brioche
  • Devilled Kidneys
    Devilled Kidneys taste great with the sweet richness of brioche.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serves: 4
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Devilled Kidneys on Toasted Brioche

A quick and easy meal, great for a light - but indulgent - lunch.


  • 4 Brioche Pasquier Pains au lait
  • 750g Lamb's Kidneys
  • 50g Butter
  • 4 tbsp double cream
  • 1tbsp Dijon Mustard
  • 150ml Dry White Wine
  • Fresh Tarragon


  1. Halve each kidney lengthways through the core, then snip out the white cores with scissors. Season lightly.
  2. Melt half the butter in a large frying pan. Fry half the kidneys over a high heat for about 1½-2 minutes on each side until golden brown and just firm.
  3. Lift out with a slotted spoon onto a plate and repeat with the rest of the butter and kidneys. Cover and keep hot.
  4. Add the wine to the pan with any juices from the plate of kidneys and boil until reduced slightly, to about 8 tablespoons.
  5. Add the mustard, chopped tarragon and cream and continue to boil for 1-2 minutes until reduced to a sauce consistency. Season.
  6. Meanwhile, cut each Pain au lait in half and toast . Overlap 2 pieces on each of 4 warmed plates and top with the kidneys. Spoon over the sauce and serve garnished with the tarragon sprigs.