Cut large onions into thick rings, blanche them and remove the core. Cut calf’s kidneys and sweetbreads into large dice, season and roll in flour. Saure in butter until golden brown, add the finely chopped inner part of the onion and deglaze with Pauwel Kwak. Allow to simmer for fifteen minutes. Add a little unthickened veal gravy and allow to reduce to the desired consistency. Keep the rognonade warm. Simmer some shallots in watter with apinch of sugar until done and then caramelise them. Put the onion rings in a medium oven for about ten minutes. Roll the duck liver in a little flour and saute them. Take the onion rings out of the oven and fill them with the rognonade. Sprinkle with parsley and place the sauteed duck livers on top decorating with a few shallots.