|Sheep kidney/1 pork kidney||2|
|Finely chopped parsley||1⁄2 Teaspoon|
|Brown sauce||4 Tablespoon (Good Quality)|
Skin the kidneys, cut them across into very thin slices and remove the core.
Chop the shallot or onion finely.
Heat the butter and fry the shallot until golden brown, then put in the kidney and parsley.
Season with salt and pepper, and toss over heat for 5-6 min Add the brown sauce, mix it well with the kidneys and, when thoroughly hot, serve.