Fluffy Omelettes With Liver And Mushrooms
|Chicken livers||6 Ounce|
|Freshly ground black pepper||2 Pinch|
|Dry sherry||4 Tablespoon|
Rinse the chicken livers in a sieve under cold running water, then pat them dry.
Clean, wash, dry, and thinly slice the mushrooms.
Peel and chop the onion.
Heat 1 tablespoon of the butter and saute the onions until translucent.
Add the mushrooms, salt and pepper them, and cook 5 minutes, stirring constantly.
Cut the livers into pieces, sprinkle with the flour, and saute in the remaining butter.
Deglaze the pan with sherry, and set aside.
Wash and pat the tarragon dry, chop the leaves and mix with the liver into the mushrooms.
Season to taste with salt and pepper.
For the omelettes, separate the eggs and beat the whites with 2 tablespoons of water and the salt until stiff.
Whisk the yolks, pour over the whites, and fold in with the whisk.
Heat the butter a little at a time, to make 4 omelettes over medium heat.
Keep the .
omelettes warm until they are all ready, then fill with the liver-and-mushroom filling.