KIDNEY OMELETTE
Ingredients: 1 tablespoon thick brown sauce, 1% teaspoonful very finely chopped onion, 3 eggs, 1 sheep’s kidney, pepper and salt, 144 ozs. butter. Cook the kidney and onion by tossing in half the butter. Cut the kidney into small dice _and mix the onion, kidney and sauce together and keep hot. Break the eggs inta a bowl, together with the remaining butter and seasoning. Beat until smooth, but not into a froth. Melt a little butter in a frying pan, then pour it off to leave the pan just "wet." Pour in the mixture and stir it vigorously with a fork, keeping the pan moving quickly to and fro over the heat all the time. Spread the kidney mixture on top and when cooked fold the omelette over in three, brown underneath and serve.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400105.2.54.1
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New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 42
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136KIDNEY OMELETTE New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 42
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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