Deluxe Kidney Omelette HT
Hot Offal Vegetables Alcohol Main Course
Button Mushrooms, sliced
Calf Kidney, Sliced
Teasp Lemon Juice
5fl.oz. Sparkling Wine
tbsp Fresh Parsley, chopped
Tbsp Single Cream
few Whole Button Mushrooms to garnish
Melt 25g/1oz of the butter in a pan and cook kidneys over a high heat for 5 minutes.
Reduce heat, add the sliced mushrooms, lemon juice, salt and pepper and
simmer for 3-5 minutes. Drain, reserving cooking liquor, and keep hot.
Melt half the remaining butter in a pan, stir in flour and cook for 1 minute. Gradually
add reserved cooking liquor and sparkling wine, stirring all the time. Bring
to the boil, still stirring, and cook for 5 minutes. Add the kidney mixture, parsley,
salt and pepper and mix well. Keep hot.
Mix the eggs and cream together in a bowl. Melt remaining butter in frying pan
then add egg mixture. Tilt the pan, drawing the mixture in from the sides as it sets
and allowing the liquid egg to run out from the centre. When lightly set on the
bottom but still runny on the top, spread half the kidney mixture on top and cook
for a further 2 minutes.
To serve - fold the omelet over and slide on to serving plate. Spoon the
remaining kidney mixture around the sides and garnish with the remaining whole
mushrooms which have been fried in butter.
Serving Suggestions :
Types of Offal
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