Turkish Omelet

Name: Turkish Omelet (Omelette Turque)
Yield: Serves 1 or 2
Cuisine: France
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; Pinch of fresh or dried thyme; Pinch of fresh or dried thyme; 1 shallot, chopped; 3 chicken livers, cut into chunks; 1½ tablespoons butter; 2 teaspoons Meat Glaze (optional); 2 tablespoons Madeira; 3 eggs

Omelette Turque

Preparation info

Serves
1 or 2

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

AN OMELETTE TURQUE is a good example of a filled omelet, in which the flavorings are not mixed with the eggs but folded inside the cooked omelet. If you are lucky enough to have duck, squab, or pheasant livers, use them in place of the chicken livers. It serves one as a main course or two as a first course.

Ingredients

1½ tablespoons butter
1 shallot, chopped
3 chicken livers, cut into chunks

Europe
France
Starter
Main course
Gluten-free
Mediterranean

Method

Melt 1 tablespoon of the butter in a 7- to 8-inch nonstick omelet pan over medium-high heat. Add the shallot and sauté until softened but not browned. Add the livers and sauté just u