464. Chicken Liver Omelet.
—The same as for the above (No. 463), substituting six minced chicken livers for the kidneys.
465. Sausage Omelet.
—Skin three raw sausages, then put them in a saucepan with a quarter of an ounce of butter; set it on the hot fire for five minutes, and stir well until they cook. Make a plain omelet with twelve eggs, as for No. 450, fold the opposite side, lay the sausages in the centre, fold the other side up, and serve with a quarter of a pint of hot Madeira sauce (No. 185), poured around the omelet.