Kidney Omelet

Use either veal or mutton kidneys; cut them up small, saute in butter over a brisk fire, drain and put them back into the pan with half-glaze sauce (No. 413) and white wine; take out the kidneys, reduce the sauce, butter it and replace the kidneys to warm up again, then fill the inside of an omelet with the preparation, and finish it as the Argentine (No. 2878), pouring the sauce around just when ready to serve.