12405 Veal Kidneys in a Priest's Omelet Serves 3 or 4 Wed Aug 06 01:06:19 -0700 2008 Thu Feb 05 14:25:03 -0800 2009 Licensed http://www.chow.com/recipes/12405 Thu, 05 Feb 2009 22:25:03 GMT This is a wonderful dish to serve for a light supper with a strong green salad. In Southwest France, a “priest's omelet” is an omelet made from odds and ends, undoubtedly inspired by the austere lifestyle of the local priests. In Lucien Vanel's Toulouse kitchen, however, the odds and ends are cèpes, chicken livers, veal kidneys, and truffles, making this simple dish one of the most expensive on his menu. Because of the obvious expense involved, truffles are optional in this recipe. However, if you do happen to have a truffle but would rather not use it in an omelet, Vanel suggests placing the truffle with the eggs, in their shells, in an airtight sealed box overnight. The truffle flavor will permeate the egg, and your truffle will remain unscathed.

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  • About 3 hours before serving, peel the membrane from the kidney and cut the kidney lengthwise into quarters. Remove as much of the fatty central core as possible. Cut each quarter into ¾-inch pieces. Refrigerate until ready to cook. Place the livers in a small bowl. Pour the milk over the livers, salt lightly, cover, and refrigerate for 2 to 3 hours.
  • Drain the livers, discarding the milk. Remove any tough connecting tissue with scissors or a small knife. Rinse the livers under cold water until it runs clear; pat dry with paper towels. Cut the livers into 1-inch pieces.
  • Heat 1 tablespoon of the oil in a medium skillet until very hot. Add the cèpes, stir once, cover, and immediately reduce the heat to very low. Cook, covered, for 10 minutes. Stir in the garlic and parsley; season with salt to taste and set aside.
  • Heat 1 tablespoon of the butter in the same skillet over moderately high heat. When the foam subsides, add the livers and sauté, stirring, until they are seared on all sides but remain pink inside, about 2 minutes. Scrape into the bowl with the mushrooms.
  • Heat another tablespoon of the butter in the same skillet over moderately high heat. When the butter “sings,” add the kidney pieces and season with a pinch of salt and 2 grinds of pepper. Sauté over moderately high heat, tossing frequently, until the kidney pieces are seared outside but still pink inside, about 1½ minutes. Do not overcook. Drain the kidney pieces in a small sieve; discard their juices. Wipe the skillet dry with paper towels, but do not wash it.
  • Heat the Madeira or Port in the same skillet over moderate heat. Carefully ignite with a long match; as soon as the flames subside, add the 2 tablespoons reduced stock. Boil until the liquid is reduced to 3 tablespoons, about 4 minutes. Pour over the mushrooms and livers. Add the kidney pieces and toss to coat. Season with salt, pepper, and nutmeg to taste. (The recipe can be prepared to this point up to 1 hour in advance.)
  • Just before serving, beat the eggs in a mixing bowl with a fork until the white and yellow are just blended, about 30 seconds; do not overbeat. Sprinkle with the truffle oil. Fold eggs into kidney mixture.
  • Heat a heavy 10-inch, well-seasoned or nonstick skillet over moderately high heat. Add the remaining 2 tablespoons fat and heat to rippling. Pour in the egg mixture and shake the skillet back and forth to prevent sticking. Cook, stirring with a fork, for 15 seconds. Reduce the heat to moderate and continue to cook the omelet until the bottom and sides are set but the top remains moist, about 1 minute. Remove from the heat.
  • Quickly cut the remaining 1½ tablespoons butter into small pieces and scatter them on top of omelet; press in with the back of a fork. Fold the omelet in half and slip onto a large warm serving platter. Serve at once.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 8 ounces veal kidney

    ]]>     2 duck livers or 3 chicken livers

    ]]>     ⅓ cup milk

    ]]>     Sea salt

    ]]>     3 tablespoons olive oil

    ]]>     ¾ cup diced (½ inch) fresh cepes or other boletes, or shiitake caps

    ]]>     ¼ teaspoon finely chopped fresh garlic

    ]]>     2 teaspoons finely chopped fresh flat-leaf parsley

    ]]>     3½ tablespoons unsalted butter

    ]]>     Freshly ground pepper

    ]]>     1½ tablespoons Madeira or imported white Port

    ]]>     ½ cup unsalted chicken stock (storebought or homemade—page 405) reduced to 2 tablespoons

    ]]>     Freshly grated nutmeg

    ]]>     6 large fresh eggs, at room temperature

    ]]>     1 teaspoon French truffle oil

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