Veal Kidneys In Madeira Sauce

Preparation:

Preparation: Degrease and slice 4 veal kidneys, coat them in the flour, shake them to remove the excess flour and cook them for 6 minutes in 60 g of hot butter. Remove the kidneys and keep them warm. Pour a glass of dry Madeira onto the cooking liquid and thicken, add 4 tablespoons of cream and 2 tablespoons of lemon juice, mix well and add the kidneys to this sauce. Simmer for 5 minutes over low heat, add salt and pepper and serve piping hot.