4 kidneys
6 tablespoonfuls Crisco
6 eggs
Salt and pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls cream
Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into
small dice and toss them into hot Crisco three minutes. Whisk whites
of eggs to stiff froth, then add yolks, seasonings, parsley, and
cream, then add kidney. Make remaining Crisco hot in omelet pan or
frying pan, pour in omelet and fry over clear fire six minutes. When
the edges are set, fold edges over so that omelet assumes an oval
shape; be careful that it is not done too much; to brown the top, hold
pan before fire, or put it in oven; never turn an omelet in the pan.
Slip it carefully on a hot dish and serve the instant it comes from
the fire.