Sauteed Kidneys

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Remove the outside membrane from the kidneys.

Rinse and pat dry.

Set to the side.

Melt the butter and oil together in a skillet.

Brown the kidneys quickly , and remove to a warm platter.

Add the onion and mushrooms to the pan and cook until the onion is soft and translucent , stirring frequently.

Add the wine and cook for another minute or so.

Return the kidneys to the pan and add salt to taste.

Heat through.

Serve on toast points.

veal kidneys, butter, vegetable oil, onions, mushroom, red wine, salt