Veal Kidneys in a Priest’s Omelet

This is a wonderful dish to serve for a light supper with a strong green salad. In Southwest France, a “priest’s omelet” is an omelet made from odds and ends, undoubtedly inspired by the austere lifestyle of the local priests. In Lucien Vanel’s Toulouse kitchen, however, the odds and ends are cèpes, chicken livers, veal kidneys, and truffles, making this simple dish one of the most expensive on his menu. Because of the obvious expense involved, truffles are optional in this recipe. However,