Kidney Omelet

Ingredients

• 4 kidneys
• Salt and pepper to taste
• 6 tablespoonfuls Crisco
• 1 tablespoonful chopped parsley
• 6 eggs
• 2 tablespoonfuls cream

Method

1. 1

   Melt 2 tablespoonfuls Crisco in frying pan.

2. 2

   Skin kidneys and cut into small dice and toss them into hot Crisco three minutes.

3. 3

   Whisk whites of eggs to stiff froth, then add yolks, seasonings, parsley, and cream, then add kidney.

4. 4

   Make remaining Crisco hot in omelet pan or frying pan, pour in omelet and fry over clear fire six minutes.

5. 5

   When the edges are set, fold edges over so that omelet assumes an oval shape; be careful that it is not done too much; to brown the top, hold pan before fire, or put it in oven; never turn an omelet in the pan.

6. 6

   Slip it carefully on a hot dish and serve the instant it comes from the fire.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 33. The excerpt below is the record exactly as published.

Kidney Omelet 4 kidneys Salt and pepper to taste 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley 6 eggs 2 tablespoonfuls cream

Cook this with the app: pantry check, scaling, and the assistant.