Kidneys Blazed with Gin

4 kidneys (without fat)
1 pint of water
Juice of 1 lemon
4 T butter
8 mushrooms
4 T of gin
2 c cooked rice
2/3 c heavy cream
chopped parsley
Juniper berries (opt)

Clean the kidneys and soak in the water
and lemon juice for 1 hour
Remove them and wipe dry
Heat the butter and saute the kidneys,
turning them often so they will brown
evenly
Add the mushrooms cut in thick slices and
let them cook with the kidneys for a few
minutes
Add salt & pepper to taste and a few
crushed juniper berries
When the kidneys are brown on the outside
and still pinkish rare in the center (test 
with a sharp knife), add the gin and
light it to blaze the kidneys and juices
in the pan
Arrange the kidneys on a bed of cooked
rice
Add heavy cream to the pan and blend and
heat through
Pour this over the kidneys and rice, and
garnish with chopped parsley

Recipe submitted by Marge on 1/3/98