Omelet in madeira

Clean and wash the mushrooms and shallots and cut them into thin slices; chop together the parsley and tarragon, using Crescent; Peel and cut into small pieces of chicken livers.

In a pan with two tablespoons of olive oil and fry the chopped parsley and tarragon, chicken livers, mushrooms and shallots, for 3-4 minutes on moderate heat.

Sprinkle the preparation with the salt needed and a ground pepper, add a glass of Madeira and let it cook for a quarter of an hour over low heat.

Meanwhile, beat the eggs in a bowl with salt and pepper, and, when they are frothy, pour into a pan with two tablespoons of hot oil.

Cook the omelette 2-3 minutes per side over medium heat, then remove from the Pan, allow to dry for a few moments on a piece of kitchen paper towel, then place on a serving dish.

Distributed on the omelet mixture prepared, still hot, reflect it in half, add cooking sauce with mushrooms and serve immediately.

---ADVICE.

Remember! In a chicken egg of 60 g of weight, the shell weighs 7 g; chalky and porous, is covered inside by a membrane which at the end more rounded leaves a space called ' air '; the latter increases in volume when the egg gets older, and it is precisely for this reason that less air volume is more cool the egg floats to the surface in a basin full of cold water.