Veal Kidneys In Vermouth
|Onion||1 Medium, chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Boiled rice||1⁄2 Cup (8 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Beef bouillon||1⁄4 Cup (4 tbs)|
Remove the fat and cut the kidneys into thin slices.
Soak in milk for 1 hour.
Melt butter in a skillet and saute onion and parsley gently.
Drain sliced kidneys and dry them on absorbent paper.
Add them to the pan and cook quickly, turning slices to brown on both sides.
Season to taste with salt and pepper and arrange on a bed of rice.
To the pan add vermouth and bouillon.
Heat and blend with the onion and parsley.
Pour over the kidneys and rice.
Makes 4 servings.