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Veal Kidneys Au Vin

Remove fat and sinewy parts from three very fresh veal kidneys, then finely mince them. Heat two tablespoons butter in frying pan, add one finely chopped onion and cook to a nice light brown, then add kidneys, sprinkle over a teaspoon salt and fry on open fire for five minutes, briskly tossing them meanwhile. Lift up with skimmer and keep on a plate, pour a gill broth and a half gill white wine into kidney pan, adding a bay leaf, bean garlic, six finely minced, canned mushrooms, and let reduce for ten minutes. Mix on a saucer a half tablespoon butter with tablespoon flour, add little by little to sauce, cook for three minutes, then add kidneys with half teaspoon chopped parsley, saltspoon cayenne and tablespoon sherry. Lightly mix, cook for two minutes, pour into a deep hot dish and serve.