Eating Nose to Tail


 
While flipping through the Escoffier cookbook looking for culinary insight I came across a recipe for a simple omelette filled with kidneys.  Being the sort of person who keeps a few lamb kidneys in the freezer for just this sort of occasion, one was immediately placed in the fridge to defrost.

Gently fried kidneys, nestled inside a fluffy egg omelette.  I cannot recommend this dish enough, the kidneys are meaty and a little crisp from a dusting of flour and a quick sear in a pan and the eggs are soft and fluffy.  A piece of toast, a cup of tea and you are well on your way to starting your day in a wonderful frame of mind.
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Lamb kidney omelette.
Lamb Kidney Omelette

Makes a one person omelette

-1 lamb kidney
- 2 tablespoons all purpose flour
- 1 tablespoon butter, divided
- 2 eggs, beaten
- kosher salt and cracked black pepper
- finely chopped parsley, optional

Clean lamb kidney by removing fat and interior sinew, cut into 1 inch pieces.  Season flour with salt and pepper and toss kidneys in seasoned flour.

Heat 1/2 tablespoon butter over medium high heat, once foam has subsided add kidneys and cook tossing often until all sides have browned, about 5 minutes.  Season to taste with salt and pepper.  Remove from pan and reserve.

Wipe out pan, return to heat and add remaining butter.  When foam subsides add eggs.  Once eggs have begun to set add kidneys (and parsley if you're using it) to one side of the omelette.  When eggs are set to your liking fold omelette in half and serve immediately with tea and toast.