Title: Veal Kidneys Bordelaise
Categories: Veal Offal Onion Beef
Yield: 6 Servings

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.

Adapted from a recipe in Craig Claiborne's The New York Times Cook Book by Jim Weller.

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