veal kidneys bordelaise

Categories: Meats
Yield: 6 servings

Measure	Ingredient
6	Veal kidneys, trimmed and cut into 1" slices
	Salt to taste
	Fresh ground black pepper
⅓ cup	Butter
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