Cook the onions and shallots in a tablespoon of lard, over low heat until tender. Add 1 1/3 cups red wine and 2/3 cup of water. Simmer for 20 minutes. Work 2 tablespoons flour with 1 tablespoon butter. Add this to the sauce with the thyme leaves and garlic. Boil and stir until it thickens. Add salt, pepper, nutmeg and put aside. Cut the kidneys into nut-size pieces. Sear them quickly in a frying pan with 1 tablespoon lard and 1 of butter. When they have browned and are sitting in their juices, pour kidneys and juices into the sauce. Simmer for 4 to 5 minutes. Overcooked kidneys become very tough. Taste for seasoning. Serve with cubed potatoes, sautÄed in lard and sprinkled with finely chopped herbs.
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2 beef kidneys, fat removed
2 large onions, chopped
4 shallots, minced
1 clove garlic, minced
red Bordeaux wine
2 tbsp lard
5 tbsp unsalted butter
flour
1 tbsp each finely chopped parsley, chervil, chives, thyme, bay leaf
nutmeg
salt, pepper
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30
mn
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30
mn
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Serve the same red Bordeaux wine that you cook with.
