Omelet with Livers

Ingredients

• twelve eggs
• half a pint of Madeira sauce
• two tablespoonfuls of it

Method

1. 1

   Make an omelet of twelve eggs.

2. 2

   When ready, pour the livers in the center, reserving two tablespoonfuls for further action.

3. 3

   Close the sides carefully, cook for two seconds longer, then gently turn it on a hot dish.

4. 4

   Pour all the sauce around the omelet and dress the reserved livers at both ends, equally divided, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 157. The excerpt below is the record exactly as published.

half a pint of Madeira sauce (No. 185), and let cook for five minutes; make an omelet of twelve eggs, as for No. 450, and when ready to finish, pour the livers in the centre, reserving two tablespoonfuls of it

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