Soak the kidneys in the milk for an hour. Rinse them and pat dry with paper towel. Cut the kidneys along the lobes and remove any white parts with a small sharp knife. Sprinkle with salt and pepper. Heat half of the butter, and once it stops bubbling, brown the kidneys on all sides. Turn down the heat and continue to fry for 3-4 minutes.

Skin the shallots or onion and chop finely. Sauté them along with the curry powder in the rest of the butter until soft. Add the veal stock, the whisky and half of the cream and boil the sauce to reduce it to 2/3. Mix the mustard through the sauce.

Add the kidneys and heat them for 3 minutes in the sauce. Remove and place on a pre-heated dish. Stir the rest of the cream through the sauce. Simmer to thicken slightly. Add the Welsh onions or chives and pour the sauce over the meat. Serve with crispy fried potatoes and braised vegetables such as leek, carrot and blanched celery.

Tips:
* Pour whisky over the kidneys after frying them and serve them flambéed.
* Use strips of veal liver instead of kidneys.