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Veal Kidney Omelet

(Frittata di rognone di vitella) Take a veal kidney, open it lengthwise and leave all its fat. Season with oil, salt and pepper, broil it and cut in thin slices. Beat enough eggs in proportion to the size of the kidney, season them with salt and pepper, both in moderate quantity and mix with them a sprig of parsley and some grated cheese. Put the sliced kidney in the eggs, mix all together and make an omelet with some butter. 62