KIDNEY OMELET (a favourite French Dish).
Ingredients.—6 eggs, 1 saltspoonful of salt, ½ saltspoonful of pepper, 2 sheep’s kidneys, or 2 tablespoonfuls of minced veal kidney, 5 oz. of butter. Mode.—Skin the kidneys, cut them into small dice, and toss them in a frying-pan, in 1 oz. of butter, over the fire for 2 or 3 minutes. Mix the ingredients for the omelet, and when the eggs are well whisked, stir in the pieces of kidney. Make the butter hot in the frying-pan, and when it bubbles, pour in the omelet, and fry it over a gentle fire from 4 to 6 minutes. When the eggs are set, fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired colour is obtained, but never turn an omelet in the pan. Slip it carefully on to a very hot dish, or, what is a much safer method, put a dish on the omelet, and turn the pan quickly over. It should be served the instant it comes from the fire. Time.—4 to 6 minutes. Average cost, 1s. Sufficient for 4 persons. Seasonable at any time.
OMELET PAN.