Omelette à l'Archiduc (Omelette with Chicken Livers, Cognac Demi-glace and Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 2 fine chicken livers
- butter
- cognac
- sauce Demi-glace
- 8 slices of truffle
Instructions
- Sauté 2 fine sliced chicken livers in butter.
- Deglaze the pan with cognac and add this to sauce Demi-glace, then bind the livers with it.
- Make the omelette and fill it with this mixture.
- Arrange 8 glazed slices of truffle on the omelette.
- Surround with a ribbon of sauce Demi-glace.