1/2 cup milk
2 pounds veal kidneys
1/4 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
Minced parsley
Hot cooked rice

Pour milk over kidneys in non-reactive bowl. Add enough water to cover kidneys. Cover and refrigerate 1 hour. Drain and rinse kidneys; pat dry. Cut kidneys lengthwise into halves. Remove fat and membranes with kitchen scissors. Cut kidneys into 1-inch pieces.

Heat oil in 12-inch skillet until hot. Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon. Cook and stir onion and garlic in remaining oil until onion is tender.

Remove from heat; stir in flour. Gradually stir both into flour mixture. Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.

Sprinkle with parsley. Serve with hot cooked rice.

Yields 6 servings.