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Lamb Kidneys Au Beurre

Split in two twelve very fresh lamb kidneys, remove all the skin and place them on a plate. Season with a teaspoon salt and half teaspoon white pepper; repeatedly roll in the seasoning. Heat a tablespoon butter in a frying pan, place in the kidneys and briskly cook for three minutes on each side; squeeze in the juice of quarter of a sound lemon, mix a little and serve.