Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Eggs a la Turk

Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 4

1 ½ sticks butter
½ cup coarsely chopped chicken livers
½ cup finely chopped shallots, or green onions
¾ cup chopped mushrooms
¼ cup flour
¾ cup beef stock
½ teaspoon salt
½ teaspoon white pepper
½ cup red wine
8 eggs
chopped parsley

Sauté in butter chicken livers, shallots, and mushrooms about 5 minutes. Add flour, stirring constantly over low heat until flour is very brown. Blend in stock, salt, pepper, and wine and simmer 15 to 20 minutes. Put 2 tablespoons of this sauce in each of 4 shirred-egg dishes. Break 2 eggs in each dish and bake at 350=F8 until eggs are firm. Cover eggs in each dish with 2 more tablespoons of sauce, sprinkle with parsley, and serve.


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