Instructions: Cut away fatty membrane from kidneys; cut kidneys into 1/4-inch slices.

Place in a small pan with bay leaf and add enough salted water to cover generously. Bring to boiling and simmer gently for 5 minutes. Drain, dis- card bay leaf, rinse kidneys with cool water, and set aside.

In a large frying pan, melt 1 tablespoon of the butter, add onion and mush- rooms and cook, stirring, over moderately-high heat until vegetables are lightly browned. Remove from pan and set aside.

Sprinkle sugar in the frying pan and place over high heat until it melts and turns deep amber in color. Immediately pour in vinegar and remaining 2 tablespoons butter; boil stirring until most of the liquid has evaporated.

Add kidneys to pan, blend in flour, add vermouth, broth, vegetables, catsup, and thyme and quickly bring to boiling, stirring; cook until sauce is thickened slightly. Salt if needed. Serve spooned over noodles.

Cooking note: Kidneys should be cooked until just firm (when interior pink color has just disappeared). They toughen when overcooked.

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