Chicken Liver Omelette

Omelette with Chicken Livers
Separate the whites and yolks of six eggs. Chill the whites.

Boil three chicken livers until tender, (reserve liquid). Cut them in pieces about half an inch long; brown one tablespoonful of butter and one of flour, add half a cupful of the liquor in which the livers were boiled and the pieces of liver.

While the livers are boiling, beat the yolks of six eggs with two even tablespoonfuls of flour, half a cupful of milk and half a teaspoonful of salt. Beat the six whites very stiff, gently fold them into the yolk mixture, pour into a large skillet on low/medium heat in which you have melted enough butter to coat the bottom of the pan. Fry gently, lifting the edges and tilting the pan to let the liquid flow over the top and under the edges. When it begins to be set on top, spoon the hot chicken livers over the center, fold over and serve hot.

You could also fry the livers with mushrooms, diced onions and garlic, and/or bacon cut into bits, or all of the above. Nourishing, filling, and not too expensive, if you don’t mind chicken livers. I suggest accustoming your family to chicken livers from the earliest moment possible.

The Little Epicure: 700 Choice Recipes, published in 1894
By Linda Hull Larned
I made a couple adaptations (chilling the whites before beating). But honestly, you could skip separating the whites and yolks if you like. I never do that.

“Born in 1853, Linda was prominent in Syracuse social affairs for decades, including working as the president of both the Board of Education and the National Household Economic Association.

Linda was devoted to the progress of the public school system and was a known expert on household etiquette. ”

More here.

This entry was posted in cookery, low-carb, vintage cookery. Bookmark the permalink. Trackbacks are closed, but you can post a comment.

One Comment

  1. Frances
    Posted July 9, 2018 at 4:48 pm | Permalink

    We’re fond of chicken livers. I usually stir-fry with Chinese flavoring or red wine.

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