Instructions: 1. Trim fat and membrane from rinsed kidneys and cut into thin slices, removing tubes and tough muscle.

2. Heat the bacon drippings in a large heavy skillet; add the sliced kidneys and saute until lightly browned.

3. Add the cleaned sliced mushrooms, chopped parsley and sherry wine and simmer for 6 minutes.

4. Add the heavy cream with the cooked and drained peas and simmer carefully to heat through. Do not allow to boil.

5. Serve on hot buttered toast points.

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