Omelette aux Foies de Volaille

Omelette with Chicken Livers


Cut 4 whole chicken livers apart. Roll in flour and sauté in a chunk of butter. Cook about 7 minutes. Season with salt and pepper and sprinkle with dried sweet basil. Pour ¼ cup Cognac over them and set ablaze. Fold into omelettes. Delicious served with a Chasseur sauce.