Veal kidneys bordelaise

6 servings

Ingredients

QuantityIngredient
6Veal kidneys, trimmed and cut into 1\" slices
Salt to taste
Fresh ground black pepper
cupButter
¼cupShallots; chopped OR
¼cupOnion; chopped PLUS
1cloveGarlic; minced
½cupRed Bordeaux wine
1cupBrown sauce
2tablespoonsBeef Marrow; chopped [opt'l]
1tablespoonParsley; fresh, chopped
1dashHot 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