Veal kidneys bordelaise
6 servings
Ingredients
| Quantity | 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] |
Directions
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