Hunter's Omelette
Description
Place the breadcrumbs in a bowl, season with salt, pepper, and nutmeg. Pour in the cream, mix well, and let stand for 30 minutes until the breadcrumbs have absorbed the liquid. Meanwhile, soften 50 g of butter in a frying pan, add the onion and mushrooms, and lightly sauté until tender. Cook the liver and kidneys for 4 minutes, turning them frequently. Combine the mushrooms and onions with the liver and kidneys, transfer to a small dish, and keep warm. Beat the eggs with 1/2 teaspoon of salt. Melt another 50 g of butter in a large frying pan. As soon as it begins to foam, pour in the egg mixture and cook for 2 minutes. Place the meat mixture in the center of the eggs with the remaining butter. Place the pan under a preheated grill for 1 minute, until the eggs begin to rise. Divide into four portions and serve immediately. Instead of chicken liver, you can use lamb or pork liver. Instead of lamb kidneys, you can use pork kidneys.