The best manner of cooking is to sautÚ them. They must be perfectly fresh (they spoil soon), sautÚd on a quick fire, never allowed to boil in the sauce (this would spoil the gravy), and served with a little wine in the sauce.
First cut them into slices; season, and sautÚ them in a little hot suet, clarified drippings, or butter. When done, put them on a hot plate. Now take a second stew-pan, put in a piece of butter the size of a large hickory-nut; when it is hot, throw in a tea-spoonful of minced onion, two sprigs of parsley, minced also, and a tea-spoonful of flour; when they become red, pour in one and a half cupfuls of hot water or stock. Let it simmer a few moments, then season with pepper and salt, and strain it; now add a table-spoonful of sherry or port wine, and the pieces of kidney. A few drops of lemon-juice may or may not be added. Let the kidney remain a few moments in the sauce without boiling, and serve. Professional cooks gen-erally add minced mushrooms; but the dish is quite good enough without them.