Omelet Fillings

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FROM: - McCall's Best Recipes - 1990

CHICKEN-LIVER FILLING

1 pound chicken livers, rinsed and patted dry
1/4 cup butter or margarine
1 tablespoon all-purpose flour
1 can (3-ounces) sliced mushrooms
1/2 cup sour cream
1/4 cup brandy
1 teaspoon salt

Cut livers in half. In medium skillet, over medium-high heat, melt butter. Add livers to skillet; sauté until browned on the outside but pink inside, about 5 minutes. With slotted spoon, remove to bowl.

Add flour to skillet, stirring to make smooth paste. Remove skillet from heat. Drain mushrooms; reserve liquid. Slowly whisk in mushroom liquid, sour cream, brandy and salt. Bring to boiling, stirring constantly. Simmer 1 minute, until thickened and smooth. Add liver and mushrooms to skillet; heat through.

Makes about 2 cups, enough for 6 omelets

DOUBLE-CHEESE OMELET FILLING

1/4 cup crumbled Stilton cheese
2 cups (8-ounces) shredded Jarlsberg cheese
2 tablespoons all-purpose flour
1/2 teaspoon dried tarragon leaves
1/3 cup light cream or half-and-half

In heavy 1-quart saucepan, over very low heat, combine ingredients. Heat, stirring, until cheeses melt and mixture is blended. Simmer 1 minute (mixture will not be smooth).

Makes 1 cup, enough filling for 5 omelets

CAVIAR-CRÈME FRAÎCHE OMELET FILLING

1 jar (4-ounces) black caviar
1 container (8-ounces) crème fraîche or sour cream

Place ingredients in small bowls, spoon off excess liquid from caviar. While omelet is in skillet, spread 3 tablespoons crème fraîche over entire top. Fold omelet in half; slide onto serving plate. Top with a dollop of crème fraîche and spoonful of caviar. Serve at once.

Makes enough for 4 or 5 omelets

SMOKED-OYSTER FILLING

2 tablespoons butter or margarine
1 large shallot, chopped
1/4 cup unsifted all-purpose flour
1-1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (8-ounces each) smoked oysters, drained
2 whole pimientos, cut in strips

In medium saucepan, over medium-high heat, melt butter. Add shallot; sauté 2 minutes. With wooden spoon, blend in flour. Cook until bubbly, about 1 minute. Remove from heat; gradually whisk in milk, salt and pepper. Bring to boiling, stirring constantly; simmer 1 minute, until thickened and smooth. Stir in oysters and pimientos, heat through.

Makes 1-3/4 cups, enough for 6 omelets