500 g Kidneys
10 g Butter
50 g cream
80 g onion
10 g flour
200 g buckwheat
- Salt and Pepper, to taste
Cut the kidneys open without quite dividing them, remove the skin.
Put a small piece of butter in the frying pan.
When the butter is melted, add the kidneys the flat side downwards and fry for 7 or 8 minutes, turning them when they are half done.
Serve on a piece of dry toast, season with salt and pepper with a small piece of butter in each kidney
Pour the gravy from the pan over them and serve very hot.
Time: 7 or 8 minutes.
Sufficient: Allow 1 kidney to each person.
Seasonable at any time.