6 eggs
2 chicken livers, diced
salt and pepper to taste
7 tablespoons of butter
1 tablespoon of Madeira or Porto wine
2 tablespoons of beef or chicken broth
6 eggs
2 chicken livers, diced
salt and pepper to taste
7 tablespoons of butter
1 tablespoon of Madeira or Porto wine
2 tablespoons of beef or chicken broth
Cut the chicken livers into small cubes and season lightly with salt and pepper
Fry quickly in hot butter just until lightly browned, then remove from the pan and keep warm
In the same pan, add the wine; let it simmer for a bit, then add the broth and cook for another minute
Remove from heat
Add 1 tablespoon of butter, combine with the chicken liver mixture, and cover it well with the sauce
Make the omelette as usual, beating the eggs lightly and cooking them in a skillet with melted butter until firm on the bottom and soft on top
Before folding the omelette, fill it with 2/3 of the chicken liver mixture without the sauce
Place the omelette on a plate
Make a long incision along the omelette
Open the incision carefully and place the remaining chicken livers inside
Drizzle the sauce around the omelette, then serve in 4 quarters.
