"Over the years I've made this omelet in many kitchens, using whatever is on hand at the moment. If I'm at home, I'll slip in a nub of fat from my duck confit or chop up a few confited gizzards to keep the livers company. In friends' houses, I've substituted red wine for sherry, button mushrooms for chanterelles, and regular butter for the European goods. The one detail that I never compromise on is the quality of the liver (and whenever possible, that of the eggs). Truffle oil is also a must; happily, a vial of the stuff is easily transportable, even in airports so long as it comes in a travel-size bottle. A good liver omelet is an exercise, as I can count, in at least four fundamental skills in French cookery: on sautéing mushrooms, deglazing the pan after browning, reducing the pan juices with alcohol, and of course, on properly cooking eggs. If, upon serving ,you manage to achieve all four, reward yourself with an additional, liberal sprinkling of truffle oil on top." - Steven Perez from Bookmarklet

gross... - ruhöküzü.

Truffle oil? I thought all the foodies were off that by now. - Andrew C (✓)