The 5th Quarter : The Innard Limits: Meats You’ve Been Missing : Veal Kidneys in Wine

The late Dione Lucas taught students of the Cordon Bleu Cooking School in New York this recipe for Veal Kidneys in Wine during the late ‘50s.

VEAL KIDNEYS IN WINE

4 veal kidneys

Salt, pepper

1 shallot, minced

1 small clove garlic, minced

3 tablespoons butter

8 large mushrooms, quartered

1/2 cup Chardonnay or Chablis

1/2 cup beef, veal or chicken broth

1/4 cup whipping cream

2 tablespoons chopped chives

Paprika

Hot cooked rice, optional

Remove membrane from kidneys and split lengthwise to remove center core. Remove fat and tubes. Season to taste with salt and pepper. Set aside.

Saute shallot and garlic in 2 tablespoons butter in skillet until shallot is tender. Add kidneys and brown on all sides 8 to 10 minutes. Remove kidneys and add mushrooms. Cook mushrooms 5 minutes, then remove from pan and set aside.

Add wine and simmer over medium-high heat until reduced by half. Add beef broth and cook 2 minutes longer. Stir whipping cream into skillet and simmer over medium-high heat until sauce thickens slightly.

Add remaining 1 tablespoon butter to skillet, shaking pan as butter melts. Shake until sauce is thick and shiny. Slice kidneys, then return to skillet. Simmer until cooked through. Sprinkle with chives and paprika. Serve over rice. Makes 8 to 10 servings.