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1. Cut the kidneys crosswise into ½-inch-thickslices. Dip the slices in flour one at a time and shake them vigorously to rid them of any excess flour.
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2. Melt the butter in a 10- to 12-inch enameled or stainless-steel skillet over high heat. When the butter begins to brown, drop in the kidneys and, stirring them frequently, cook 2 or 3 minutes on each side, or until they are lightly browned.
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3. With a slotted spoon or tongs, transfer the kidneys to a heated plate and pour the Madeira into the pan. Raise the heat to high and boil briskly, meanwhile scraping in any brown particles clinging to the bottom of the pan.
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4. Continue to boil briskly, uncovered, until the wine has cooked down to about ½ cup. Reduce the heat to low and, with a whisk, beat in the sour cream, a tablespoon at a time.
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5. Return the kidneys to the pan, stir to coat them thoroughly with the sauce, and simmer another minute or so to heat them through. Sprinkle with salt and pepper, taste for seasoning, and serve at once, as an appetizers.
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