Omelette à la Rouennaise (Rouen-Style Omelette)

Ingredients

• eggs
• 1 heaping tablespoon duck liver purée (foie de canard)
• butter
• shallots (échalote)
• Sauce Rouennaise (Rouen sauce) or red wine reduction
• glace de viande (meat glaze)

Instructions

1. Sauté the duck livers in butter with shallots until cooked through. Pound them finely and pass through a fine sieve to obtain a smooth purée.
2. Prepare a standard omelette. When it is nearly set, fill it generously with the duck liver purée.
3. Slide the omelette onto a serving plate. Surround it with a border (cordon) of Sauce Rouennaise; or, if you prefer, simply use a reduction of excellent red wine enriched with glace de viande (meat glaze) and lightly mounted with butter (monter au beurre).