Home › The Waldorf Kitchen › Veal Kidney Stewed in Wine

Veal Kidney Stewed in Wine

Cut a veal kidney into several pieces, remove the sinewy parts and cut it in slices of moderate thickness. Put in a quarter of a pound of butter in a fryingpan to melt; then put in the slices of kidney, season with pepper and salt and fry them over a brisk fire until the moisture has disappeared. Put two tablespoonfuls of chopped shallot and onions into a stewpan with a lump of butter and fry them without browning; add fifteen or eighteen mushrooms, a bunch of parsley and a clove of garlic in with the onions. Pour in over the onions, etc., one-half pint of white wine and the same quantity of gravy. Boil the liquor till it is reduced to half its original quantity, then strain it through a fine hair-sieve into another saucepan; stir in with it a little thick brown sauce and a half teacupful of melted glaze, stir it over the fire for three or four minutes, then throw in the slices of kidney and heat them without boiling. Take the garlic and bunch of parsley out of the liquor, place the kidney and sauce on a hot dish, garnish with croutons of fried bread or bits of toast, and serve. The slices of kidney may also be served in a fancy paste croustade.