Kidney Omelette

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An Edwardian recipe; this omelette was served at the Reform Club with the famous Reform Sauce. It is best with this, if you have some or have time to make it, but it is also very good with gravy to which a little sherry has been added.


  • 4 eggs
  • 2 sheep’s kidneys
  • a little brown gravy


Skin and trim the kidneys. Cut into small pieces and fry them in a little butter for 3 minutes; heat the gravy and stir in the sherry. Sprinkle with a little flour, stir again, cook for 1 more minute. Make the omelette as usual, and lightly spread the kidney mixture into it just before folding. Pour the gravy round it.