Omelet, Kidney

Ingredients

• the remains of a cold veal kidney
• 3 ozs. of fresh butter
• the well-beaten yolks of six and the whites of three eggs
• two table-spoonfuls of the mince
• season with salt
• season with cayenne

Method

1. 1

   Take the remains of a cold veal kidney, or cut a fresh one into slices and fry it for three or four minutes.

2. 2

   Mince it finely, season with salt and cayenne, and mix two tablespoons of the mince with the well-beaten yolks of six and the whites of three eggs.

3. 3

   Add 3 ozs. of fresh butter, broken small.

4. 4

   Put 2 ozs. of butter in an omelet-pan, let it remain on a slow fire until it bubbles, then pour in the mixture, and stir briskly for three or four minutes until the eggs are set.

5. 5

   Fold the edges of the omelet over neatly, and turn it carefully upon a hot dish.

6. 6

   Serve immediately.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 121. The excerpt below is the record exactly as published.

Omelet, Kidney. — Take the remains of a cold veal kidney, or, if this is not at hand, cut a fresh one into slices and fry it over a clear fire for three or four minutes. Mince it very finely, season with salt and cayenne, and mix two table-spoonfuls of the mince with the well-beaten yolks of six and the whites of three eggs. Add 3 ozs. of fresh butter

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