Pork Kidneys from Ghent

4 – 6 cleaned pork kidneys
pepper and salt
butter
200 g – 7 oz. white mushrooms
1 onion, chopped
150 g – 5,25 oz. ham, in fine strips
cognac or brandy
white wine
chopped parsley

Season the kidneys with salt and pepper and fry them in butter. Cut the mushrooms in slices and fry them too. Add the chopped onions to the kidneys and brown them slightly. Add the ham and mix well. Add the mushrooms, pour some cognac over the dish and flamb?. Add some white wine and mix well. Add seasonings to taste.

Sprinkle with chopped parsley and serve with baked potatoes.

Remarks: 4 servings.

Source: my collection.