Chicken Liver Omelette
|Minced onion||2 Tablespoon|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Chicken livers||1⁄4 Pound|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Tomato paste||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cold water||2 Tablespoon|
Heat the butter in a skillet, saute the onion, mushrooms and chicken livers until the livers are browned, then remove them from the pan and keep hot.
Add the flour to the skillet and mix with the pan juices.
Add the stock and stir until boiling.
Add tomato paste, seasoning and thyme and cook for 5 minutes.
Return the livers to the pan and re heat.
Prepare the omelette in the usual way and spread with the liver mixture just before serving.