|8 veal kidneys||Salt and pepper to taste|
|1/3 cup sweet butter||3 Tbs brandy|
|1 Tbs green pepper||1 cup veal stock|
|1 Tbs mushrooms||Paprika|
|1 Tbs shallots or onions||Chopped parsley|
Split, remove fat, membranes, and skin from 8 veal kidneys, then cut into 1/2 inch thick slices. Heat butter in a saucepan, stir in green pepper, mushrooms and shallots or onions and cook, over a low ﬂame, until mixture just begins to take on color. Season the kidney with salt and pepper and add to mixture in pan, blending well. Continue cooking for 4 minutes longer, stirring frequently. Place brandy in a soup ladle, set it aflame and let the flaming brandy drop over the kidney mixture, stirring meanwhile. When the ﬂame dies out, add boiling veal stock and stir from the bottom of the pan. Cover and simmer gently for 10 minutes. Serve on freshly made toast (or wafﬂes) and, after thickening the sauce a little, strain over the kidneys. Dust with mixed paprika and chopped parsley.
Gold Cook Book