***Liver Filling:*** 3 tablespoons butter 2 tablespoons minced onion 1/4 cup chopped mushrooms 1/4 pound chicken livers 1 tablespoon flour 3/4 cup chicken stock 1 teaspoon tomato paste salt and pepper 1/8 teaspoon thyme ***Omelet:*** 4 eggs 1/4 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons cold water 1 tablespoon butter
Heat butter in skillet. Saute onion, mushrooms and livers until livers are browned. Remove from pan and keep hot. Add flour to skillet, mix with pan juices. Add stock, stir until boiling. Add tomato paste, seasoning and thyme. Cook for 5 minutes. Return livers to pan. Reheat.
Prepare omelet in usual way. Spread with liver mixture just before serving. Garnish with additional chicken livers.