By Auguste Escoffier
Remove the skin from the kidneys, cut in half lengthways, season and sauté quickly in hot butter, tossing them over frequently. Drain them well and arrange in a deep dish or timbale.
Deglaze the pan with 1 dl (3½ fl oz or ½ U.S. cup) Champagne per 4 kidneys, reduce, then add 1 tbs Meat Glaze, a few drops of lemon juice and finish with a little butter. Strain this sauce over the kidneys.