Kidney Omelette

Ingredients

• 2 sheep's kidneys
• 2 eggs
• ½ a teaspoonful chopped parsley
• 1 dessertspoonful of butter
• Salt and pepper

Method

1. 1

   Beat up the yolks and whites of the eggs separately; mince the kidneys and add to the yolk of the eggs, also the chopped parsley, pepper and salt.

2. 2

   Put the butter into a small pan and when it is boiling, stir the whites of the eggs (which have previously been beaten to a stiff froth) to the other ingredients and pour into the pan.

3. 3

   Loosen the edges of the omelette with a knife and when nicely browned, double over and turn out onto a very hot plate and serve at once.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 42. The excerpt below is the record exactly as published.

KIDNEY OMELETTE. 2 sheep's kidneys 2 eggs J a teasjDoonf ul chopped 1 dessertspoonful of butter parsley Salt and pepper. Mode. — Beat up the yolks and whites of the eggs separately ; mince tke ki-dneys and add to the yolk of the eggs, also the chopped parsley, pepper and salt. Put the butter into a small pan and Wnen it is hoiling, stir the whites of the eggs (which has previously been beaten to a stiff froth) to the' other ingredients aod pour into the p-an, loosen the edges of the omdlette with a knife and when ni<5Bly browned, double ovei" and turn out on to a very hot plate and serve at once. 232— KIDNEY SAUTE AND MUSHEOOMS. 6 sheep's kidneys 1 teaspoonf ul chopped parsley

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