Sauted Kidneys In Mustard And Cream

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4 veal kidneys, prepared for cooking (see box, this page)

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 tablespoons butter

3 teaspoons chopped shallots

1/2 pound mushrooms, thinly sliced

3 tablespoons brandy

2/3 cup heavy cream

2 tablespoons Dijon mustard

1/4 cup chopped parsley

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