Put the veal spleens in a suitable bowl, soak under cold running water for at least an hour.
Boil the soup and wine, season lightly with salt, pour in the spleens and simmer for thirty minutes. Cool. Cut the milt into individual pieces, remove the skin with a sharp kitchen knife.
Chop onion, heat butter, sauté onion until translucent.
Add the milt and fry, season with salt and a little pepper, stir in the raisins and pine nuts, keep warm.
Sauce: heat sour cream, add cheese, season with salt and pepper. Cook peas in salted water until crisp.
Omelettes: mix eggs heartily, add milk, mix well, season with salt. Melt butter in an omelet pan, bake omelets in batches on one side. When only the surface is wet, cover with a small amount of veal milk, roll up the omelettes with a spatula and bake on the reverse side until done.
Pour a mirror on the plate with the sauce, put the omelet on it, sprinkle peas around the omelet, garnish with parsley.
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