Omelet of Calf’s Kidney

Ingredients

• the kidney of a cold roasted loin of veal
• eight eggs
• season with pepper
• and salt
• Put a lump of butter in an omelet-pan

Method

1. 1

   Chop up what is left of the kidney of a cold roasted loin of veal.

2. 2

   Put eight eggs into a basin, season with pepper and salt, pour in a few drops of water to melt the salt, and beat well.

3. 3

   Mix the chopped kidney with the eggs.

4. 4

   Melt butter in an omelet-pan, then pour in the omelet mixture.

5. 5

   The pan should be continually turned, and not kept too close to the fire.

6. 6

   Gather up the edges of the omelet, and roll it before it is too much cooked: the middle part should always be mellow.

7. 7

   Turn the omelet quickly onto a hot dish, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 89. The excerpt below is the record exactly as published.

Omelet of Calf’s Kidney. — Chop up what is left of the kidney of a cold roasted loin of veal. Put eight eggs into a basin, season with pepper and salt, pour in a few drops of water to melt the salt, and beat well. Mix the chopped kidney with the eggs. Put a lump of butter in an omelet-pan

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