Instructions: Clean the fat from calfs or pigs kidney. Scald several times and boil until tender with soup greens but without salt. When kidneys are tender, prepare a white sauce as follows: blend two tablespoons of flour and a very little finely chopped onion. Parch but do not brown.

Thin with buillion from the kidney, add salt and let simmer ten min or until as thick as heavy cream. Meanwhile slice kidneys very thin and add back to sauce and serve hot without cooking again. Serve with mamaliga(Cornmeal Mush)

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