1528 Omelettes aux Rognons

Name: Omelettes aux Rognons
Cuisine: France
Ingredients: omelette; lamb kidneys; veal; sauce demi-glace; butter

Preparation info

Appears in

Published 1903

Method

Stuff the omelette with 1½ tbs veal or lamb kidneys cut in dice, seasoned, quickly sauteed in