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Prep   (1-1/4 hrs)
1. Remove fat and membranes from BEEF KIDNEYS. Soak in three changes of salted water for about 1/2 hour total. Place kidneys in a pot with plenty of water to cover and bring to a boil for a couple of minutes. Drain and rinse well.
2. While the kidneys are soaking, render the fat (see Note-2).
3. Slice SHALLOTS, ONIONS and CARROTS thin. Mix.
Run   (2 hours)
4. Melt 1 T of the Fat in a coverable sauté pan or similar and stir in the Vegetable mix. Fry over moderate heat, stirring until starting to color.
5. Stir in Flour and fry stirring another minute or so.
6. Sprinkle with the Salt and Pepper. Add the Bouquet Garni. Slice the Kidneys about 1/4 inch thick and place over the vegetables. Add the Wine, bring to a simmer and simmer covered for about 1-1/2 hours.
7. Remove the Kidneys (I use chopsticks for that) and keep warm. Strain out all other solids, pressing well to save as much of the liquid as possible. Discard the solids.
8. Place the liquids in a Sauté pan. In a small bowl mix Cream and Mustard, then stir into the liquid. Bring to a simmer and reduce to the sauce consistency you want (it should be fairly liquid).
9. Stir Kidneys into the sauce just long enough to come up to temperature. Serve garnished with Parsley.