Name: Chicken-Liver Omelet
Yield: 2 servings
Ingredients: 1 onion, finely chopped; 1 omelet (6 eggs), freshly cooked; Salt and freshly ground black pepper; 2 tablespoons dry sherry; 2 mushrooms, sliced; ¼ teaspoon dried marjoram; 1 tablespoon chopped parsley; Hot brown gravy; ½ cup sour cream at room temperature; ⅓ cup butter; 8 chicken livers

Preparation info

2
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

⅓ cup butter
1 onion, finely chopped
2 mushrooms, sliced

Method

Melt the butter in a heavy skillet and sauté the onion until tender. Add the mushrooms and cook for three minutes.
Increase the heat, add the chicken livers, and cook quickly until browned on all sides. Add the sherry and stir to loosen the browned-on particles. Season with the marjoram and salt and pepper to taste.
Remove the pan fro

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Chicken-Liver Omelet

Ingredients

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