Omelette with Kidneys
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 74. The excerpt below is the record exactly as published.
Omelette with Kidneys. Cut in pieces EGGS, MACARONI, SALADS, ETC. 163 six sheep's kidneys, from which you have removed the skin, and put them in a frying-pan on the fire, with half an ounce of butter, a little salt, pepper, and nut- meg. Toss them in the pan until they are quite firm, then add a teaspoonful of flour, a wineglass of sherry, and three times as much consomme
Cook this with the app: pantry check, scaling, and the assistant.