Omelet With Chicken’s Liver

Ingredients

• two tablespoonfuls of chicken’s liver
• thread of half-glaze
• a pinch of chopped parsley

Method

1. 1

   Stuff the omelet with two tablespoonfuls of chicken’s liver, which should be cut into dice or finely sliced, seasoned, quickly sautéd in butter, and cohered with half-glaze.

2. 2

   Dish the omelet, make an opening lengthwise in the centre, and place one tablespoonful of chicken’s liver, prepared as above, in the interspaces.

3. 3

   Besprinkle with chopped parsley, and surround the omelet with a thread of half-glaze.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 110. The excerpt below is the record exactly as published.

a pinch of chopped parsley. 502—OMELET AUX FINES HERBES Add to the eggs one tablespoonful of parsley, chervil, chive, and tarragon leaves, all to be finely chopped and almost equally apportioned. Make the omelet in the usual way. 503—_OMELET WITH VEGETABLE MARROW FLOWERS Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; cisel and 188 GUIDE TO MODERN COOKERY stew them, and add thereto a pinch of chopped parsley. Sur- round the omelet with a thread of tomato sauce. N.B.—This omelet may be made with oil, as well as with butter. 504—OMELET WITH CHICKEN’S LIVER Stuff the omelet with two tablespoonfuls of chicken’s liver, which should be cut into dice or finely sliced, seasoned, quickly sautéd in butter, and cohered with half-glaze. Dish the omelet, make an opening lengthwise in the centre, and place one table- spoonful of chicken’s liver, prepared as above, in the interspaces. Besprinkle with chopped parsley, and surround the omelet with a thread of half-glaze

Cook this with the app: pantry check, scaling, and the assistant.