Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Veal kidneys, trimmed and 1 cl Garlic; minced
-cut into 1" slices 1/2 c Red Bordeaux wine
Salt to taste 1 c Brown sauce
Fresh ground black pepper 2 tb Beef Marrow; chopped [opt'l]
1/3 c Butter 1 tb Parsley; fresh, chopped
1/4 c Shallots; chopped OR 1 ds Hot pepper sauce [opt'l]
1/4 c Onion; chopped PLUS

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.

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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