Veal kidneys bordelaise

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

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