Chicken Liver Omelette
|Chicken stock||1 Cup (16 tbs)|
|Onion||1 Large, sliced into 2 inch rings|
|Chicken livers||1 Pound, cleaned, skinned and chopped up|
|Mushrooms||1⁄2 Pound, sliced|
|Eggs||10 , whipped|
|Beef bouillon cubes||4 , dissolved|
Melt butter in skillet; pour livers in butter and brown off.
Add sliced mushrooms and sliced onion rings.
Let steam for a few minutes.
Dissolve bouillon cubes in chicken stock, then stir in cornstarch.
Cook until stock thickens.
Pour eggs in 12 inch skillet and shake to level out.
Cook on low heat until bottom is semi brown.
Puncture any bubbles that come up.
Push all liquid eggs over edge so all will be good and done.
Now, spoon liver, mushrooms, onion and stock in center of eggs, about 3 inches wide.
Fold one side over filling, then fold other side over top.
Turn pan up sideways to slide omelet onto serving platter.
Center up and spoon balance of filling on platter along each side of omelet.