Omelette aux Rognons (Omelette with Kidneys)

Ingredients

• plain omelette
• 1½ spoonfuls veal kidneys or mutton kidneys
• salt
• pepper
• butter
• sauce Demi-glace

Instructions

1. Cut the veal or mutton kidneys in dice, season them with salt and pepper and sauté them briskly in butter.
2. Bind them with sauce Demi-glace.
3. Fill the omelette with a spoonful and a half of the kidneys.
4. Once the omelette is dished, make a slit down the middle and put in a spoonful of the same garnish.
5. Surround it with a ribbon of sauce Demi-glace.