Rognon de Boeuf Saignant

• 1 ox kidney
• 2½ oz unsalted butter
• small bunch pars

Cut the kidney into half-inch slices, removing all the fatty core. Chop the parsley.

Heat one ounce of the butter in a heavy frying pan. When it is really hot, with a blue haze rising, put in the slices of kidney. Sauté for two or three minutes, moving them around in the pan. Turn them over and cook the other side in the same way. Meanwhile melt the rest of the butter in a small pan wit