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 thyme, remove from the pan and set aside.
Add the port to the pan, then boil down until half the liquid has evaporated. Stir in the cream and cook until the sauce has thickened. Add the kidneys to the sauce and just heat.