Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | Veal kidneys, trimmed and cut into 1\" slices |
\N \N | Salt to taste |
\N \N | 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