|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|
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.