Lamb Kidneys a la Lully

Cut eight skinned kidneys lengthwise; fry them in butter over a hot fire, season and add some finely chopped blanched shallots fried in butter, some minced mushrooms, chopped parsley and lemon juice. Just when prepared to serve, stir in a piece of fresh butter, dress the kidneys and pour the sauce over, garnishing around with small one inch in diameter potato croquettes (No. 2782) and then serve.