Veal Kidney Omelet

Ingredients

• I tablespoonful of butter
• y^ a teaspoon- ful of salt
• a dash of pepper
• 4 eggs
• i tablespoonful of warm water

Method

1. 1

   Chop the kidney and cook in butter with salt and pepper until golden.

2. 2

   Beat the eggs with warm water, heat butter in a pan, pour in the eggs, and cook until setting.

3. 3

   Add the kidney, fold, and serve.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 9. The excerpt below is the record exactly as published.

Veal Kidney Omelet. Remove the fat and tubes from a veal kid- ney and chop it fine. Place in a frying-pan with I tablespoonful of butter, y^ a teaspoon- ful of salt and a dash of pepper, and shake over a hot fire until the meat is a golden brown. Then draw off to one side where it will keep hot. Beat 4 eggs without separa- ting ; add i tablespoonful of warm water

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