Another really delightful way of serving lambs' kidneys is to prepare
in a frying-pan a tablespoonful of chopped onions, a small chopped
shallot, a clove of garlic and as many fresh mushrooms as you feel
like buying, with salt and pepper to taste, and an ounce or so of
butter; don't let the vegetables color at all, and perhaps the best
way to avoid this is to add a gill or so of any kind of wine and the
same of cream. Let this sauce mull a while on the back of the range,
while you broil the number of kidneys desired, after having skinned
and split each one in two lengthwise. Dish and pour over them the
sauce, removing from it the garlic. If you've never heard of this way
for preparing kidneys, it seems to me that you should be very
grateful to me for calling your attention to it.