Split six kidneys in halves; remove the skin; slice up each half very thinly; fry this with an ounce of butter in a sautapan, until browned; then shake in a little flour, chopped mushrooms, parsley and shalot; season with pepper, salt, and lemon-juice; add a glass of sherry; stir over the fire for five minutes, and serve hot: mushroom or truffles may be added.