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Salt and Pepper (Skin the kidney and cut up)

Skin the kidney and cut up into thin slices, break the eggs into a basin, beat well and season with a pinch of white pepper and salt, and add the chopped parsley. Put half the butter in an omelet-pan; when hot add the chopped shalot, fry a little, add the kidney, and sauté for a few seconds. Put the remainder of the butter in another omelet-pan; when hot put in the eggmixture, and proceed the same as for Savoury Omelet. When set and ready for folding, put the stewed kidney in the centre fold, turn on a dish, and serve with a tablespoonful of hot demi-glace sauce poured round the omelet.