Remove the fat, skin and gristle and cut the kidney into thickish, small slices. If it appears that the kidney has come from an old animal it is advisable to plunge the slices into boiling water for a few moments, then drain and dry them well.
Sauté the slices quickly in very hot butter keeping them underdone, then tip into a strainer so as to allow the blood to drain away. This blood has a very strong alkaline smell and should be discarded.
Deglaze the pan with a liquid in keeping with its preparation such as red or white wine, Madeira, mushroom cooking liquor, etc. then add
Place the cooked kidneys into this sauce with the garnish required by the recipe, shake the pan to mix the ingredients into the sauce and finish by shaking in