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