Chapter XII · Eggs · No. 516
516—Omelet with Kidneys
Add to the omelet a tablespoonful of calf’s or sheep’s kidney, cut into dice, seasoned with salt and pepper, sautéd quickly in butter, and cohered by means of half-glaze. Having dished the omelet, divide it down the middle, lay some reserved kidney-dice in the interspace, and surround with a thread of half-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 516, p. 190. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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