Slit the kidneys and remove the white core. Soak them in water for 2 or 3 hours.
Cut them into bite–sized pieces and dry these on kitchen paper. Heat the fat in a frying pan, choosing one with a close-fitting lid. When the fat is really hot, add the kidneys and toss them briefly to seal them. Season generously and flamber them in the brandy.
When the flames have died down, add t