Kidney Omelet (Omelette au Rognon) a la Francaise

Ingredients

• beef kidney
• bay leaves
• whole peppers
• onions
• salt
• two tablespoons fine-chopped parsley
• three tablespoons of the kidney
• flavor with sherry
• color with kitchen bouquet
• thicken with cornstarch

Method

1. 1

   Cook the kidney for two hours in water with bay leaves, whole peppers, onions, and salt.

2. 2

   Cut the kidney into small dices and make a sauce from the juice.

3. 3

   Add kidney to the juice and let stew for about fifteen minutes.

4. 4

   Cook shallots and add them to the kidney with parsley.

5. 5

   Make the omelet, put kidney mixture in the center, double it carefully, let it settle, then turn out on a hot platter.

6. 6

   Serve with the sauce and remaining kidney and shallots around.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 393. The excerpt below is the record exactly as published.

idney Omelet ( Omelette au Rognon ) a la Francaise Cook beef kidney for two hours in water with bay leaves, whole peppers, onions, and salt. When done, leave in the juice until cold; then cut the kidney in small dices, making a sauce from the juice; strain the juice through a fine strainer, flavor with sherry, color with kitchen bouquet, and thicken with cornstarch dissolved in water. Add the kidney to the juice, let stew for about fifteen minutes. In the meantime, cook some little shallots, add them to the kidney, and two tablespoons fine-chopped parsley. Then make the omelet [see recipe: French Omelet]. When the omelet is settled and ready to turn, put in the centre three table¬ spoons of the kidn

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