Directions
1Place the kidneys, previously cleaned of fat and tissue for half an hour in water and vinegar.
2Then remove and cut into cubes.
3Put them in a frying pan over high heat for a moment, they give a large part of the liquid that they contain.
4Put the kidneys then into another pan with two tablespoons of butter, chopped onion and a dash of garlic juice.
5Spices.
6After a few minutes, remove the kidneys from the pan and pour the juice away and do while white wine.
7Let it evaporate a little.
8Then add two tablespoons of butter and then red wine.
9Evaporate and then add back to the kidneys.
10Sprinkle with parsley,increase the heat and let the juices thicken by adding cornstarch, stir gently.
11Once thick enough, add a cup of cream and a spoon meat extract there.
12Serve very hot, especially in winter.