Kidney Omelette

Ingredients

• 3 Eggs
• 1 oz. Margarine
• 1 tablespoonful Bisto
• Salt and Pepper

Method

1. 1

   Place the kidney with the margarine in a frying pan, and fry for five minutes, turning it occasionally.

2. 2

   Put it on a board and chop very finely.

3. 3

   Turn into a basin, add the Bisto, salt and pepper, drop in the yolks of the eggs, and mix well.

4. 4

   Whip the whites of the eggs, mix them in lightly, pour the mixture into the frying pan and leave it on the top of the stove for one minute.

5. 5

   Place the frying pan in the oven and cook for five minutes.

6. 6

   Turn the omelette out on a dish, fold over and serve very hot.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 5. The excerpt below is the record exactly as published.

1 oz. Margarine 1 tablespoonful Bisto 1 pint Bisto Stock (page 47) Salt and Pepper METHOD—Cut each of the kidneys into four pieces. Melt the margarine in a frying pan, and brown the onion in it. Add the pieces of kidney, brown them also, and sprinkle in the Bisto. Peel and chop the mushrooms, and add them with the salt, pepper and parsley. Pour over the Bisto Stock and simmer very slowly for half-an-hour, stirring frequently. Serve with a border of rice or macaroni. Serve very hot. 21 BISTOS kite te Pee T OVE Lakete KIDNEY INGREDIENTS OMELETTE i pcan adie 3 Eggs

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