1. Heat the oil and butter in a skillet, add the kidneys and brown on all sides. Reduce the heat and add the parsley and shallots. Cook three minutes, stirring occasionally. Remove the kidneys from the pan.
2. Stir the flour into the juices in the pan and gradually add the wine and water. Cook, stirring, until smooth. Remove from the heat and add the butter. Season with lemon juice, salt and pepper. Pour the sauce over the kidneys