Rognons sautés au Champagne (Kidneys Sautéed with Champagne)

Ingredients

• sheep's kidneys
• butter
• 1 décilitre Champagne
• 1 spoonful meat glaze
• lemon juice

Instructions

1. Remove the skin, divide the kidneys in two and season them.
2. Sauté them briskly in butter and dish them in a timbale.
3. Deglaze the sauteuse with Champagne, allowing 1 décilitre per 4 kidneys, and reduce.
4. Add a spoonful of meat glaze and a dash of lemon juice.
5. Butter lightly and pour the sauce over the kidneys.