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EGGS ROSSINI
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Ingredients
6 eggs
4 chicken livers
12 nice mushrooms
1/2 cupful of stock
1/2 teaspoonful of salt
1 dash of pepper
Cooking Instructions
Put the stock in a saucepan and boil rapidly until reduced one-half, add a drop or two of browning.
Throw the chicken livers into boiling water and let them simmer gently for ten minutes; drain.
Slice the mushrooms and put them, with the livers, into the stock; let them stand until you have cooked the eggs.
Put a tablespoonful of butter in the bottom of a shallow platter; when melted break in the eggs, stand them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce.
by Oeufs Rossini |
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