1528 Omelettes aux Rognons

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the omelette with tbs veal or lamb kidneys cut in dice, seasoned, quickly sauteed in butter and mixed with a little Sauce Demi-glace. When the omelette has been turned out on to the dish, cut an opening along the middle and fill it with 1tbs of the same garnish. Surround with a cordon of Sauce Demi-glace.