Omelette aux Rognons

Ingredients

• two sheep’s kidneys
• half a small veal kidney
• one ounce of butter
• a very small chopped shallot
• a little brown sauce
• five eggs
• two tablespoonfuls of milk
• season with salt
• and pepper
• one ounce of butter

Method

1. 1

   Skin and slice the kidneys, season, and fry with butter and shallot.

2. 2

   Add brown sauce and keep hot.

3. 3

   Beat the eggs with milk, season, melt butter in an omelet pan, pour in the mixture, stir until it begins to set, add the kidneys, fold the omelet, and serve with sauce.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Omelette aux Rdgnons.) Skin two sheep’s kidneys or half a small veal kidney, cut it into thin slices, season to taste, and fry with one ounce of butter bonded with a very small chopped shallot ; add a little brown sauce and keep hot. Beat five eggs together with two table-spoonfuls of milk ; season with salt and pepper

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