Mrs Beetons Cheese and Egg Recipes Revisited
Kidney Omelet
(A Favourite French Dish)
6 Egg Yolks
3 Egg Whites
2 Sheep’s Kidneys or 2 tbsp Veal Kidney, minced
150g (5oz) Butter
1 saltspoon Salt
½ saltspoon Pepper
Skin the kidneys, cut into small dice and toss them in a frying pan, in 25g (1oz) of butter, over the heat for 2 or 3 minutes.
Break the eggs into a basin, beat with the salt and pepper until extremely light.
Add 50g (2oz) of the butter broken into small pieces and the pieces of kidney, stir into the mixture.
Put the other 50g (2oz) of butter into a frying pan, heat and as soon as it begins to bubble, whisk the eggs, etc. very briskly for a minute or two and pour them into the pan.
Stir the omelet with a spoon one way until the mixture thickens and becomes firm and when set, fold the edges over, so that the omelet assumes an oval shape, hen it is nicely brown on one side and quite firm, it is done.
To take off the rawness on the upper side, place the pan under a grill for a minute or two to brown.
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 heat.
Time: 4 to 6 minutes.
Sufficient for 4 persons.
Seasonable at any time.
KIDNEY OMELET
(A favourite French dish)
1458. INGREDIENTS - 6 eggs, 1 saltspoonful of salt, 1/2 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 the same as in recipe No. 1456, 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.
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