Rognons de Veau (Veal Kidneys) Delicately flavored, veal kidneys baked with a butter-wine sauce...to be served with fluffy rice. 4 veal kidneys, cut in half 1/4 pound melted butter 2 T minced fresh parsley 1/2 tsp nutmeg 1/2 tsp cinnamon 8 fresh mushrooms 1/4 cup Calvados (apple brandy) or plain Armagnac Heat the oven to 400.  Soak kidneys in cold water, while you melt butter, add parsley, nutmeg, cinnamon, mushroom caps, and sliced mushroom stems. Simmer for 5 minutes. Set aside the mushroom caps.  Drain the kidneys, removing any bits of white membrane overlooked by the butcher, and spread them in a buttered shallow baking pan.  Top with half of the butter sauce and bake for 10 minutes.  Turn over the kidneys, top with the reserved mushroom caps, add remaining sauce, mixed with the Calvados or brandy, and continue to bake for 10 minutes.