Eggs with Chicken Livers

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Yield: 4.0 – 5.0 little dishes
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half the liver of a good sized fowl ↝ Liver, chicken [Liver and organ meats]
Two fowls’ livers would make four or five little dishes ↝ Liver, chicken [Liver and organ meats]
a whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Alternative preparation

fresh cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a pinch of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Put into a little stone marmite dish (fire-proof) a little butter and half the liver of a good sized fowl.
When the liver is nearly cooked (the little dishes having been placed each on the hot top plate of the stove), drop a whole egg without breaking the yolk into each and allow to cook from three to five minutes.
Serve in the dishes in which they have been cooked.

Alternative preparation

Half fill each dish with fresh cream.
Add a pinch of salt and a pinch of chopped parsley at the last moment on top of each egg.

Original Text

Eggs with Chicken Livers

Put into a little stone marmite dish (fire-proof) a little butter and half the liver of a good sized fowl. (Two fowls’ livers would make four or five little dishes.) When the liver is nearly cooked (the little dishes having been placed each on the hot top plate of the stove), drop a whole egg without breaking the yolk into each and allow to cook from three to five minutes. Serve in the dishes in which they have been cooked.

Eggs can be also poached in marmite dishes but instead of butter you must half fill each dish with fresh cream and add a pinch of salt and a pinch of chopped parsley at the last moment on top of each egg.

Notes

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