1335 Oeufs Chasseur

Method

Sur le Plat

Cook the eggs in the usual way and place a tablespoon of chicken livers cut in thick slices and sauteed à la Chasseur at each side.

Poached or Soft-boiled: Fill some tartlet cases with chicken livers sautéed à la Chasseur. Coat the eggs with Sauce Chasseur and place in the prepared tartlets; set a small pinch of chopped parsley on each egg.

Scrambled: Place the scrambled eggs in a deep dish with a garnish of chicken livers prepared à la Chasseur in the centre. Sprinkle the centre of the garnish with a little chopped tarragon and parsley and surround the eggs with a cordon of Sauce Chasseur.

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