Veal Kidneys with Cider and Calvados
|Veal kidneys||1 1⁄2 Pound, outer fat and membrane removed, halved, cored and cut into strips 1/4 inch thick|
|Lean bacon||5 Ounce, diced|
|Boiling onions||24 Small, peeled|
|Garlic||1 Clove (5 gm), crushed to a paste|
|Dry cider||2⁄3 Cup (10.67 tbs)|
|Calvados||1⁄3 Cup (5.33 tbs)|
Heat half of the butter in a skillet, add the bacon and onions, and cook them over low heat until they are lightly browned—15 minutes.
In another skillet, heat the remaining butter.
Add the kidneys and season with salt and pepper.
Saute the kidneys for seven to eight minutes, or until golden brown.
Add the bacon and onions, sprinkle the flour over the mixture, stir, then add the garlic, cider and Calvados.
Reduce the heat, cover the skillet and simmer the kidneys for 20 minutes, or until cooked through.