Chef de haute cuisineRemove the fat and skin from calf kidneys, cut
them into cubes, sprinkle with flour, salt, pepper and fry them for 3 minutes in
very hot butter.
Bring to the table in the fry pan over a spirit lamp.
Pour cognac over the kidneys - flame
Put it out with champagne
Add sliced mushrooms and a tbsp. of chopped parsley
Reheat the whole but do not boil
Serve
Filled into individual tart shells.
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2 Calf kidneys
1 glass cognac
1 glass champagne
1 cup sliced black mushrooms
1 table spoon chopped parsley
Tart shells made of unsweetened pastry