Remove the tendons and strands from the kidney, clean well and steep in the milk for about an hour.
Remove from the milk and either cut into slices, or possibly pick into small roses.
Heat the olive oil strongly in a frying pan. Sauté the kidney pieces in batches, swirling the frying pan throughout, until hot and brief. Remove and keep warm with the lid closed.
Sauté the fine shallot and garlic cubes in the oil for three minutes until soft. Then aloash the pan juices with the sherry. Add bay leaf spice and reduce. Then add veal stock and cook to desired consistency. Add salt, season with pepper and season – perhaps again with a little sherry. If you wish, you can add a few cubes of ice-cold butter: it gives the sauce its shine and flavor and also binds it.
Season the kidneys with salt and pepper and add them to the sauce together with the juice. Heat, but do not let it bubble up! Sprinkle with parsley and bring to the table with white bread.