Recipe - Hot French Eggs

Three fourths cup Unsalted butter
One half cup Coarsely chopped chicken
liver
One half cup Chopped green onions
Three fourths cup Sliced fresh mushrooms
One fourth cup Allpurpose flour
Three fourths cup Doublestrength beef broth
Salt to taste
One half teaspoon Fresh ground white pepper;
to taste
One half cup Dry red wine
1 tablespoon Unsalted butter
8 Eggs
Chopped chives or parsley

Melt Three fourths 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, 1520 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, 1520 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.