Chicken Liver Omelet
From The table, 1889
Serves 4
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.
a quarter of a pint of Madeira wine sauce (No. 185), let cook for three minutes. Make a plain omelet with twelve eggs as for No. 450, fold the opposite side up, put the kidneys in the centre, fold the other side up, and turn on a dish, and pour the sauce around ; then serve. 464. Cliicken Liver Omelet. — The same as for the above (No. 463), substituting six minced chicken livers for the kidneys. 465. Sausage Omelet.— Skin three raw sausages, then put them in a saucepan with a quarter of an ounce of butter ; set it on the hot fire for five minutes, and stir well until they cook. Make a plain omelet with twelve eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.