Kidney Omelet

Ingredients

• 1 tablespoonful fine-chopped onion
• 1 ounce butter
• Vg bay leaf
• 6 whole peppers
• 1 teaspoonful flour
• 1 gill of boiling water
• Y^ teaspoonful liquid beef extract
• 3 tablespoonfuls Madeira or sherry wine
• Va even teaspoonf ul salt
• Yi teaspoonf ul pepper
• 3 lamb or sheep kidneys

Method

1. 1

   Cook onion, butter, bay leaf, and peppers for 5 minutes.

2. 2

   Add flour, stir, then add water, beef extract, and wine, cooking for another 5 minutes.

3. 3

   Strain sauce, prepare omelet, add kidneys, fold, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 359. The excerpt below is the record exactly as published.

tablespoonfuls fine-chopped onion, 1 small bruised clove of garlic, cook 3 minutes ; add 6 dried mushrooms, previously soaked in water, 4 ripe peeled tomatoes cut into quar- ters ; season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same of sugar ; cook slowly 10 minutes. Separate the whites and yolks of 5 eggs, beat the whites to a stiff froth ; add the yolks ; beat 1 minute longer ; add the eggs to the preparation in pan ; when beginning to set, draw them gently with a fork from the side of pan EGG DISHES. 539 to the center. When nearly firm leave for a few minutes without stirring ; fold the omelet over from both sides, and turn it on to a dishy with the folded side underneath, and serre. Kidney Omelet. — Place a small saucepan with 1 tablespoon- ful fine-chopped onion, 1 ounce butter, Vg bay leaf, and 6 whole peppers, over the fire, cook 5 minutes without browning ; add 1 tea- spoonful flour, stir 1 minute ; add 1 gill of boiling water, Y^ tea- spoonful liquid beef extract, 3 tablespoonfuls Madeira or sherry wine, Va even teaspoonf ul salt, Yi teaspoonf ul pepper, cook 5 min- utes ; then strain the sauce into a clean saucepan. Gut 3 lamb or sheep kidneys

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