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Deviled Kidney and Hanger on Toast

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.

Ingredients

Serves up to 4

DEVIL SAUCE

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

HANGER AND KIDNEY (PER PERSON)

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

  1. Step 1

    For the devil sauce, in a saucepan, stir together all the ingredients. Bring to a low simmer for 5 minutes and correct the seasoning.

    Step 2

    Season the kidney, steak, and mushrooms with salt and pepper. Heat a frying pan over high heat and drop in the oil and butter. When hot, add the goods and sauté together for 4 minutes. Add some devil sauce to taste.

    Step 3

    For each serving, place the hot toast on a plate, top with the sauté, and then with the just-fried egg. Serve right away.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission fromThe Art of Living According to Joe Beefby Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
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Tags Toast Sandwich Scottish British European Veal Beef Meat Steak Main Breakfast Easy Quick Saute Cookbooks
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