Recipe: Veal Kidney With Port Wine (French)

Veal Kidney With Port Wine

4 Veal kidneys
1/4 c Flour
2 tb Butter
2 tb Port wine
1/2 ts Salt
1/4 ts Freshly ground pepper
1 pn Grated nutmeg
1 tb Chopped parsley
6 sl French bread; fried in butter

Remove outer skin from kidneys and cut them into slices 1/2-inch thick. Dredge with flour.

In large, heavy skillet, heat butter. Add kidneys and
cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook).

Remove meat to heated serving dish and keep warm.

To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved. Do not allow to boil. Pour over meat. Sprinkle with parsley. Garnish with fried bread. Serve hot.

Yield: 4 Servings
adapted from Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
Published by Bantam Books, Inc. (c) 1958