|6||Veal kidneys, trimmed and cut into 1" slices|
|Salt to taste|
|Fresh ground black pepper|
|¼ cup||Shallots; chopped OR|
|¼ cup||Onion; chopped PLUS|
|1 clove||Garlic; minced|
|½ cup||Red Bordeaux wine|
|1 cup||Brown sauce|
|2 tablespoons||Beef Marrow; chopped [opt'l]|
|1 tablespoon||Parsley; fresh, chopped|
|1 dash||Hot pepper sauce [opt'l]|
Salt and pepper the kidneys and brown them quickly in the butter in a skillet. Place in a chafing dish. Drain the fat from the pan and discard. To the skillet add the shallots and wine; boil until the wine is reduced ⅓. Add the brown sauce, marrow, pepper sauce and parsley and pour over the kidneys. Heat until just simmering but do not boil.
Adapted from a recipe in Craig Claiborne's The New York Times Cook Book by Jim Weller.
Submitted By JIM WELLER On 08-26-95
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