Thanks to Ferguson

[BruiseLeee]

Bruise??
You told me you just "dusted" them lightly with flour and then sauteed..
Whats this "breading" business?
I mean, anybody can deep fry a kidney like its some kind of organ meat greasy spoon.
I thought we were artists, man.
Haute cuisine, man.
Whats this "breading" crap about?

Next thing I know, you'll be dunking them in ketchup....

Slice thekidney or liver to 3/4 inch slices. Remove any excess fat or dark veins. Sprinkle with port.

In a saucepan, combine the water and cherry jam on low heat.

Arrange the toast on the plates. Spoon the jam on the side.

Heat a skillet to very hot. Saute the organs for less than a minute on each side.

Serve immediately!

I"m not much of a cook. My pork sushi didn't go over well the last social function.