Veal Kidneys Clementine
|Garlic||2 Clove (10 gm), finely minced|
|Freshly ground pepper||To Taste|
|Burgundy wine||1 1⁄2 Cup (24 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Heat butter in blazer pan over moderate heat and saute kidneys and garlic until lightly browned.
Sprinkle flour, salt and pepper over kidneys and stir until flour mixture bubbles.
Slowly stir in wine.
Cook 5 minutes