Skin eight kidneys and cut them into thin slices, put an ounce of butter
in a stewpan, place it over the fire, and when the butter begins to
brown throw in the kidneys, stir round with a wooden spoon and when they
become firm add a small tablespoonful of flour, mix well, add two
wineglasses of champagne with two of white broth and twenty blanched
mushrooms; let all boil very gently a few minutes, season with the juice
of half a lemon, a little pepper, salt, and chopped parsley; pour them
out on your dish and serve. The sauce requires to be rather thick,
sherry or hock may be used instead of champagne.