Cook the eggs in the usual way and place
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
© 1903 All rights reserved. Published by Taylor and Francis.