KIDNEY OMELETTE.
Two kidneys, four eggs, pepper and salt, ljoz. butter, one teaspoonful parsley, half gill graVv. Skin the kidneys and cut them into small pieces; put half the butter into the frying-pan; put in the kidneys, and cook for a few minutes, and sprinkle with the parsley; beat the eggs thoroughly for a few minutes, and add the gravy and seasoning; put the rest of the buttej into another frying-pan, and when it is quite hot put in the eggs, and turn them about until they begin to get firm; divide into two pieces; spread the kidney over one piece, fold the other half over, shape and slip on to a hot plate., and serve immediately.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 7 (Supplement)
Word Count
117KIDNEY OMELETTE. New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 7 (Supplement)
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