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