Clean, trim, and chop the kidneys. Melt 1 tablespoon of butter in a skillet over high heat. As foam appears, add the kidneys, season with salt and pepper, and cook for 4 to 5 minutes over high heat. Add the onions, parsley, and garlic, mix and cook for 1 minute, then pour the mixture into a plate and set aside. Melt the remaining butter in the skillet. Then, add the mushrooms, celery slices, and cook for 3 minutes over high heat. Add the kidneys and pour the whiskey over the vegetables and ignite. Let the flames die out, then stir in the tomato sauce. Mix well and serve with rice.