EGGS ROSSINI

6 eggs 
4 chicken livers 
12 nice mushrooms 
1/2 cupful of stock 
1/2 teaspoonful of salt 
1 dash of pepper 

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. 

Print Friendly, PDF & Email
(Visited 69 times, 1 visits today)
Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *