Kidney Omelette

Ingredients

• 1.5 tablespoon veal or lamb kidneys, diced
• salt
• pepper
• butter
• 1 tablespoon demi-glace (rich brown sauce reduction)

Instructions

1. Dice the veal or lamb kidneys. Season them with salt and pepper. Sauté them briskly in butter and add demi-glace (rich brown sauce reduction).
2. Prepare the omelette. Once it is plated, make a slit along the center and fill it with a tablespoon of the kidney and sauce mixture.
3. Surround the omelette with a ribbon of demi-glace.