Rognons de veau à la Bordelaise

One of the flagship dishes of brasserie cuisine, rognons de veau à la Bordelaise is a classic French dish of veal kidneys in a Bordelaise sauce. The dish can be prepared on the stove or in the oven, depending on the recipe, and the main ingredients typically include veal kidneys, Bordeaux wine, shallots, onions, carrots, bouquet garni, bone marrow, crème fraîche, parsley, butter, salt and pepper for seasoning, and flour to thicken the sauce. Tomatoes, mustard, and mushrooms can also be included. The dish can be served with either mashed potatoes or rice or even crusty French bread, which can mop up the rich sauce.