Kidneys with Lemon

• 6 calfs or 12 lambs kidneys
• 2 tablespoons butter
• Salt and black pepper
• Juice of 1 lemon, or more
• 34 tablespoons finely chopped flat-leaf parsley

1. Remove the outer skins of the kidneys (and the fat if they are enclosed in it).
2. Cut lambs kidneys in half and calf s kidneys into walnut-sized pieces, and cut out as much of the fatty, gristly cores as possible.
3. Saute in hot butter for 34 minutes, until firm and lightly browned all over but still pink and juicy inside, adding salt and pepper.
4. Take care not to overcook, as kidneys become tough.
5. Sprinkle with lemon juice, and serve garnished with parsley.

calfs, butter, salt, lemon, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/kidneys-with-lemon-373436 (may not work)