Havanese Omelet

Chop up some chicken livers and mushrooms; fry the livers in butter, add the mushrooms and moisten with port wine and espagnole sauce (No. 414), then reduce. Cut some peeled tomatoes in two, press to extract the juice and fry them in oil, also sweet Spanish peppers. Fill the inside of an omelet with the tomatoes, the chopped liver, the sweet peppers and the mushrooms; finish the same as the Argentine (No. 2878). Surround the omelet with the peppers and pour over a little thin Colbert sauce (No. 451).