Veal Kidneys Bordelaise

6 Veal kidneys, trimmed and cut into 1" slices
Salt to taste
Fresh ground black pepper
1/3 c Butter
1/4 c Shallots; chopped OR 1/4 c Onion; chopped PLUS 1 cl Garlic; minced
1/2 c Red Bordeaux wine
1 c Brown sauce
2 tb Beef Marrow; chopped [opt'l]
1 tb Parsley; fresh, chopped
1 ds 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 1/3. Add the brown sauce, marrow, pepper sauce and parsley and pour over the kidneys. Heat until just simmering but do not boil.

Printer friendly version: Veal Kidneys Bordelaise

Click Back to return here.