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Omelette with Chicken Livers

Remove the galls from six fine chicken livers; soak them in cold water for thirty minutes; lift out and neatly wipe dry. Cut each one into four equal parts.

Heat in a frying pan one tablespoon melted butter or fat; drop in the livers; season with a teaspoon salt and half teaspoon white pepper. Toss them well on the fire for half a minute, and then gently fry for eight minutes, tossing frequently meanwhile. Drain well and replace in the same saucepan, adding one tablespoon good sherry wine, one and a half tablespoons tomato sauce one tablespoon demi-glace one saltspoon cayenne pepper and a saltspoon salt. Then briskly cook for three and a half minutes, tossing gently, and keep in a hot place till required.

Prepare an omelette and just before folding it up place half the chicken livers in the centre of the omelette, fold up, turn it on a hot dish, neatly arrange the other half of the livers, etc. around the base of the omelette and serve.