| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
French |
Eggs |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter |
| 1/2 |
c |
Coarsely chopped chicken liver |
| 1/2 |
c |
Chopped green onions |
| 3/4 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Double-strength beef broth |
|
|
Salt to taste |
| 1/2 |
ts |
Fresh ground white pepper; to taste |
| 1/2 |
c |
Dry red wine |
| 1 |
tb |
Unsalted butter |
| 8 |
|
Eggs |
|
|
Chopped chives or parsley |
INSTRUCTIONS
Melt 3/4 cup butter in medium, heavy skillet; add chicken livers. Cook
until livers start to brown; add green onions & mushrooms; cook until
browned. Reduce heat & sprinkle in flour, stirring constantly. When flour
starts to brown, stir in broth, salt, white pepper & wine. Simmer,
uncovered, stirring often, 15-20 minutes. Preheat oven to 350. Butter 4
small French cassoulet dishes or ovenproof bowls. Place 2 tablespoons of
chicken liver sauce in each (keep remaining sauce warm), then carefully
break 2 eggs on top of each. Bake uncovered, 15-20 minutes or until eggs
are firm. When eggs are done, top equally with remaining sauce; sprinkle
with chives or parsley. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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