Chicken Liver Omelette Filling (2 servings) 2 or 3 chicken livers 1/4 ounce butter flour for dusting dash of sherry dash of salt chicken stock - to moisten 1/2 teaspoon tomato paste) Saute livers in butter in a heavy pan, then remove, slice and dust with flour. Return to pan and add a dash of sherry & stock. Stir together on high heat and then simmer for 2 or 3 minutes. Add tomato paste, give it a few more stirs then and spoon in a plain omelette before folding it over. This is an old school fancy omelette filling. You'll never know unless you try it! Mr Breakfast would like to thank ILoveBagels for this recipe. Recipe number 986. Submitted 5/23/2003.