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What You Need:
(Serving Size: 4)
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3 tablespoons butter
2 tablespoons finely chopped onions
1/3 cup dry red wine
1 teaspoon red wine vinegar
1 veal kidney (about 1 pound), peeled, trimmed of fat, and cut into ½-inch cubes
½ pound calf's liver, trimmed and cut into ½-inch squares
½ teaspoon salt
1 tablespoon finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. In a small skillet, melt 1 tablespoon of the butter over moderate heat. Add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but nbt brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Pour in the wine and wine vinegar and, stirring constantly, bring to a boil over high heat.
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3. Cook briskly, uncovered, until the liquid is thick and syrupy. Remove the pan from the heat.
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4. Immediately melt the remaining 2 tablespoons of butter over high heat in a heavy 10- to 12-inch skillet. When the foam begins to subside, add the kidneys and liver.
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5. Turning the pieces of meat about constantly with a spoon, saute for 2 to 3 minutes, until they are lightly and evenly browned.
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6. Stir in the reserved sauce and, still stirring, cook for 60 seconds longer. Add the salt, taste for seasoning, and transfer the entire contents of the skillet to a heated platter.
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6. Sprinkle the kidneys and liver with the parsley and serve at once.
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