|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
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