Veal Kidneys in Port Sauce

Something I really missed in the U.S. was “les abats” or the nasty bits.  Offal is so delicate that even if they had been available, I probably wouldn’t have bought any because I don’t trust industrial handling of them.

These veal kidneys were supplied and cleaned by Trotoux.  I didn’t really like the way they were cut and had to cut them again but they were fresh and of good quality.  I made a simple sauce with shallots, California port and cream.

Veal Kidneys in Port Sauce

3 tbsp butter

3 shallots, thinly sliced

1 – 1 1/2lb fresh veal kidneys, cleaned and cut into bite sized chunks

2 sprigs thyme

1/4 cup port

1/2 cup cream

In 2 tbsps butter, saute the shallots until soft, add the last tbps of butter, then add the kidneys and continue to saute until a little pink is still visible, then stir in the…