Kidney Tortilla

Ingredients

• Four eggs
• two kidneys
• one dessert spoonful of chopped parsley
• one dessert-spoonful of chopped onion
• one-half of a teacupful of stock
• a tablespoonful of butter
• one-half of a teacupful of milk
• two tablespoonfuls of butter

Method

1. 1

   Cut the kidneys into thin slices and stew them with parsley, onion, and one tablespoonful of butter in the stock until tender.

2. 2

   Beat the eggs with the milk and season with pepper and salt.

3. 3

   Warm the extra butter in a pan, pour in the eggs, and cook until browned on one side.

4. 4

   Place the kidneys in the center, fold over the tortilla, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 92. The excerpt below is the record exactly as published.

KIDNEY TORTILLA. Four eggs, two kidneys, one dessert spoonful of chopped parsley, one dessert-spoonful of chopped onion, one-half of a teacupful of stock, a tablespoonful of butter, one-half of a teacupful of milk, two tablespoonfuls of butter

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