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Mutton Kidneys, Turbigo

Carefully skin twelve very fresh mutton kidneys, then cut in one-third-inch-thick slices. Cut also six raw country sausages in half-inch pieces. Heat a tablespoon melted butter in a sautoire, add kidneys and sausages. Season with a light teaspoon salt and three satlspoons pepper, then briskly fry six minutes, frequently tossing meanwhile. Add four finely chopped shallots, lightly mix and brown tow minutes, then add twelve canned mushrooms cut in halves. Pour in a half gill white wine and let reduce to a third of the quantity; pour in one gill demi-glace, a gill tomato sauce, lightly mix and let briskly cook six minutes. Pour the kidneys into a deep dish, sprinkle a little finely chopped parsley over and serve.