Kidneys with Lemon

• 750 g (1½ lb) calf’s or lamb’s kidneys
• 1–2 tablespoons

Wash the kidneys. Remove the outer skins and cut out the fat cores. Soak them for 1 hour in water acidulated with a little vinegar and, if you like, blanch them for 2 to 3 minutes in a fresh portion of acidulated water.

Drain the kidneys and slice them in half lengthwise. Sauté in hot butter for a few minutes until firm and coloured all over but tender inside. Season to taste with salt