CookEat Recipe
Omelette Col. O’Brien
A folded omelette with lamb kidney, sausage, mushrooms and a sherry demi-glace sauce.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one gill of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Use three very fresh professionally trimmed lamb kidneys. Split each in half, peel off the membrane, remove the hard inner core and cut each half in two. Cut the three fresh raw pork country-style sausages into half-inch pieces. Heat the separate one tablespoon butter in a frying pan, add kidneys and sausage, season with the separate two saltspoons salt and fry for about five minutes.
Step 6
Drain and transfer to a small clean saucepan with the six cleaned fresh mushroom heads cut in halves, separate two tablespoons sherry, all the loosened one-gill demi-glace portion and half a saltspoon cayenne. Mix gently and boil for about five minutes, continuing until every thickest kidney and sausage centre reaches 75°C for thirty seconds. Keep briefly hot.
Step 7
While the garnish finishes, crack the eight whole eggs into a clean bowl, add the separate half teaspoon salt, two saltspoons white pepper and half a gill pasteurized milk, and beat briskly with a fork for two minutes.
Step 8
Heat the one good tablespoon ready-to-use clarified butter in a wide frying pan over brisk heat. Add the eggs and stir gently for about two minutes, then let set for about half a minute. Fold the side nearest the handle into the centre, then fold the opposite side to meet it. Let set briefly, continuing until the centre reaches 74°C. Turn onto a clean hot dish, pour the complete hot kidney-sausage sauce over and serve promptly.
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