KIDNEY OMELET

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

For the kidney stew

Mince fine two sheep kidneys ↝ Kidney [Liver and organ meats]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a few chopped parsley leaves ↝ Parsley, raw [Not included in a food category]
a few drops of Worcestershire sauce ↝ Sauce, worcestershire [Soups, Sauces, and Gravies]
a glass of stock

For the omelet

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Mince fine two sheep kidneys; place in a stew-pan, with a small piece of butter, pepper and salt, a few chopped parsley leaves, a few drops of Worcestershire sauce and a glass of stock.
Stew gently for twenty minutes.
Separate the yolk and whites of four eggs.
Switch the whites to a stiff froth.
Place the whites and yolks together, pepper and salt.
Have the omelet-pan hot, with a little fresh butter.
Pour in the eggs; cook for three minutes gently, not too fast.
Hold the pan before the fire to brown; then lay the stewed kidneys in the centre.

Original Text

KIDNEY OMELET.

Mince fine two sheep kidneys; place in a stew-pan, with a small piece of butter, pepper and salt, a few chopped parsley leaves, a few drops of Worcestershire sauce and a glass of stock. Stew gently for[51] twenty minutes. Prepare the omelet as follows:—Separate the yolk and whites of four eggs, switch the whites to a stiff froth, place the whites and yolks together, pepper and salt. Have the omelet-pan hot, with a little fresh butter; pour in the eggs; cook for three minutes gently, not too fast. Hold the pan before the fire to brown; then lay the stewed kidneys in the centre.

Notes

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