727 Kidney tartines

• 2 veal kidneys
• 2 spoons butter
• 2 spoons gra

Fry the veal kidneys in butter, then slice. Also slice white French bread, coat each side with melted butter, and top with a slice of kidney. Drizzle on the butter in which the kidneys were cooked and strew with grated Parmesan cheese. Drizzle on some more butter and brown in the oven. Transfer to a platter and pour on any sauce which has collected in the pan.