|
|
|
|
 |
|
|
| Hot French Eggs Recipe |
Category: Eggs
Rating:
N/A
Servings: 4
|
|
|
Ingredients
3/4 cup unsalted butter
1/2 cup coarsely chopped chicken liver
1/2 cup chopped green onions
3/4 cup sliced fresh mushrooms
1/4 cup all-purpose flour
3/4 cup double-strength beef broth
1 salt to taste
1/2 teaspoon fresh ground white pepper; to taste
1/2 cup dry red wine
1 tablespoon unsalted butter
8 eggs
1 chopped chives or parsley
Cooking Directions:
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 , 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.
eggs
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
