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Omelette Chasseur

Western.Chefs's picture
  Butter 6 Tablespoon
  Chopped shallot/Seal lion 2 Teaspoon
  Chicken livers 3 , cut into 3/ 4 pieces
  Mushrooms 3 , sliced
  Ground black pepper To Taste
  Flour 1 1⁄2 Teaspoon
  Dry white wine/Chicken stock 3 Tablespoon
  Mushroom caps 18 Small
  Chopped parsley 1 Tablespoon
  Salt To Taste

1. In a skillet melt three tablespoons of the butter and add the shallot. Cook, stirring, one minute. Add the chicken livers and mushroom slices and sprinkle with salt and pepper. Cook gently, stirring, one minute, or until the livers are browned.
2. Sprinkle the mixture with flour and stir in the wine. Use as a filling for six three-egg omelets.
3. Melt the remaining butter in a skillet and in it saute the mushroom caps. Garnish each omelet with three caps and sprinkle with parsley.

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Omelette Chasseur Recipe