Calf’s kidney with parsley and mustard sauce

Lamb’s kidneys are nice, but calf’s are nicer. If the kidneys are dark, then they will need to be soaked in a 50/50 mixture of milk and water for 1 hour, then patted dry. (Too much blood makes too strong a dish for this hour of the day and the soaking will remove a reasonable amount.)

Any sort of kidney will have a tight set of white membrane at its centre. This will mutate into dental floss if left in as it takes longer to cook than the surrounding kidney meat. If using lamb’s kidn