A delicate yet filling dish, Liver and Mushroom Omelet makes a perfect light dinner for two. Serve with sautced potatoes and a tossed green salad.
2 oz. plus
2 teaspoons butter
1 small shallot, finely chopped
4 oz. mushrooms, wiped clean and sliced
4 oz. chicken livers, trimmed and chopped
4 fl. oz. dry white wine
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh tarragon, or
1 teaspoon dried tarragon
2 tablespoons double cream
4 eggs, lightly beaten
In a small saucepan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the shallot and mushrooms and fry, stirring occasionally, for 3 to 4 minutes, or until the shallot is soft and translucent but not brown.
Add the chicken livers to the pan and cook, stirring and turning occasionally, for 4 to 5 minutes, or until they are lightly and evenly browned. Using a slotted spoon, transfer the mixture to a plate and keep warm.
Pour the wine into the pan and stir in the parsley and tarragon. Increase the heat to high and boil the liquid for 5 to 8 minutes, or until it has reduced by about half. Stir in the cream.
Reduce the heat to low and return the liver mixture to the pan, stirring to blend. Simmer the mixture gently for 4 minutes, or until the mixture is hot but not boiling. Remove the pan from the heat and keep the mixture warm while you prepare the omelet.
In a large omelet pan or frying-pan, melt the remaining butter over moderate heat. When the foam subsides, pour the eggs into the pan. Allow the base to set, reduce the heat to low and continue cooking the omelet until the eggs are just about set on top. Spoon about half the liver mixture over the omelet and fold in half. Using a fish slice or spatula, slide the omelet on to a warmed serving dish. Cut in half and spoon the remaining liver mixture over and around the two halves.
Serve at once.