Side Pannel
Hot French Eggs
Ingredients List
- 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
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.
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.
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