Deviled Kidney and Hanger on Toast

Name: Deviled Kidney and Hanger on Toast
Yield: Serves up to 4
Ingredients: 1 tablespoon red wine vinegar; 1/4 cup (60 ml) Beef Shank Stock (page 249); 1/4 cup (30 g) diced French shallots; 1/4 cup (60 ml) Worcestershire sauce; 2 pinches of cayenne pepper; 2 tablespoons ketchup; 4 large white mushrooms, finely chopped; 4 teaspoons chopped fresh flat-leaf parsley; 2 teaspoons Colman’s dry mustard; 1/4 cup (60 ml) water; Salt and pepper; 2 oz (55 g) veal kidney, diced the size of half a marshmallow; 2 oz (55 g) hanger steak, diced like above; 2 big white mushrooms, diced like above; Salt and pepper; 1 teaspoon olive oil; Pat of unsalted butter; 1 slice country bread, toasted, per person; 1 egg, fried over easy, per person

January 24, 2012

This is what we imagine old Scots at the turn of the century in the Montreal’s famed Golden Square Mile neighborhood ate for breakfast: steak, kidneys, kippers, and a few eggs. After a gin festivity, it would be exactly what it takes to get you back on your feet. It’s delicious with a little watercress salad.

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