Omelet Chasseur

6 Tbs butter 1 ½ tsp flour
2 tsp chopped shallot or scallion 3 Tbs dry white wine or chicken stock
3 chicken livers, cut into 3 or 4 pieces 18 small mushroom caps
3 mushrooms, sliced Chopped parsley
Salt and freshly ground pepper  

1. In a skillet melt three tablespoons of the butter and add the shallot. Cook, stirring one minute. Add the chicken livers and mushroom slices and sprinkle with salt and pepper. Cook gently, stirring, one minute, or until the livers are browned.

2. Sprinkle the mixture with flour and stir in the wine. Use as a filling for six

three-egg omelets.

3. Melt the remaining butter in a skillet and in it saute the mushroom caps. Garnish each omelet with three caps and sprinkle with parsley.

New York Times Cookbook

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

Post navigation

One thought on “Omelet Chasseur

  1. Pingback: The League of Frightened Men | A Wolfe In The Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

%d bloggers like this: