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Omelette aux Rognons (Egg and Kidneys)
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 82. The excerpt below is the record exactly as published.
Omelette aux Rognons (Egg and Kidneys;. —To prepare this omelette, skin two sheep s Sidneys, cut them into thin slices, season and fry with a small shallot, chopped fine, and with some sliced raus - room. When done add a little brown sauce and keep hot. Put some butter in a pan and make an omelette as before. When this is nearly cooked add the kidneys, and fold in the ends of the omelette. Cook until nicely browned, and add a little tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.