Œufs Brouillés Aux Foies de Volaille

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take three or four chicken livers and toss them lightly for two minutes in butter. Melt a piece of butter in a saucepan, add the beaten and seasoned eggs; cook them slowly in the ordinary way, and when they are about half cooked add a tablespoonful of tomato purée and a few pieces of fresh butter. Stir this in and finish the cooking. Serve in an entrée dish with the livers arranged in the centre and a little chopped parsley all over.