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Recipe : *** Omelette Chasseur

Omelette Chasseur
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    25 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary

Recipe's Ingredients

  Quantities for people → Recalculate
  • fine salt and freshly ground black pepper
  • 1 small shallot
  • 4 medium mushrooms
  • 3 eggs
  • 2 or 3 chicken livers
  • 30 ml madeira wine
  • 30 ml strong veal stock

  • Recipe preparation steps

  • 1
    Preheat oven to 75°C. Preheat the serving plate.
  • 2
    Heat 1 tablespoon butter in a small nonstick sauté pan over high heat. When melted, season chicken livers and add to butter. Sauté just until the livers stiffen; the meat should remain pink. Remove the livers from the pan with a slotted spoon. Drain in a strainer in the oven.
  • 3
    Add the shallot and mushrooms to the sauté pan and cook in the butter remaining from the livers. Add an additional tablespoon of butter if necessary. Season with salt and pepper. When the mushrooms are soft, remove from the pan with a slotted spoon and add to the livers in the strainer.
  • 4
    Return the sauté pan to the high heat and add the Madeira wine. Reduce by half. Add stock and juices drained from livers and mushrooms. Reduce again until a syrup-like consistency is attained. Remove pan from heat and stir in 1 tablespoon butter. Combine with livers and mushrooms and keep warm.
  • 5
    Melt the last tablespoon of butter in a large nonstick sauté pan over high heat. While the butter is melting, lightly beat the eggs and season with salt and pepper. Add the eggs to the melted butter. Using a rubber spatula, quickly fold the edges into the center as they cook. When the bottom is cooked and the top still slightly liquid, garnish the center with two-thirds of the liver mixture. Fold the omelet and then turn upside down on a heated plate. Using the spatula, make a shallow cut down the center of the omelet. Spread the edges of the cut slightly and fill with the remaining chicken livers.
  • Ready !