Scrambled Eggs with Kidney (CEufs Brouilles aux Rognons)

Ingredients

• 3 eggs
• 1 oz. butter
• 2 table-sps. tomato puree
• 2 or 3 sheep’s kidneys
• 1 oz. butter
• 2 table-sps. good stock or Madeira

Method

1. 1

   First prepare the kidneys.

2. 2

   Skin them and cut them in dice, removing the core in the centre.

3. 3

   Season them well with pepper, salt, and a little spice, and saute them in the butter.

4. 4

   Add the wine or stock, and allow them to simmer a few minutes.

5. 5

   Scramble the eggs in the usual way, adding to them the tomato puree.

6. 6

   Arrange them neatly on a hot dish, make a hollow in the centre, and put in the kidneys.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 520. The excerpt below is the record exactly as published.

Scrambled Eggs with Kidney (CEufs Brouilles aux Rognons) 3 eggs. 1 oz. butter. 2 table-sps. tomato puree. Seasoning. 2 or 3 sheep’s kidneys. 1 oz. butter. 2 table-sps. good stock or Madeira

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