Omelette à la Rouennaise (Omelette with Duck Liver Purée)

Ingredients

• 1 omelette (see the basic Omelette recipe)
• duck livers
• butter
• shallot
• sauce Rouennaise
• or: excellent red wine

Instructions

1. Sauté the duck livers in butter with shallot.
2. Pound them and pass them through a sieve.
3. Fill the omelette with a large spoonful of the purée.
4. Surround the omelette with a ribbon of sauce Rouennaise; or simply with a reduction of excellent red wine, with glace de viande added and lightly mounted with butter.