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Poached Eggs With Chicken Liver And Red Wine Sauce

3 table spoon sweet butter
3 table spoon All-purpose flour
3/4 cup red wine
1/4 cup half-half
1 pound chicken liver
1cup 2% milk
2/3 table spoon salt
1/3 table spoon ground black pepper
1/3 table spoon ground allspice
1/2 table spoon fresh parsley
8 hot poached eggs
8 Bread toasts

Preparation time: 40 min

Melt butter in a 3-cup saucepan. Remove from heat and blend in flour. Stir and cook until mixture is golden brown. Remove from heat add wine and half-half and mix well. Cook until medium thickness, stirring constantly. Set aside.
Wash chicken liver and soak in milk, salt and pepper mixture for at least 15 min. Saute liver in olive oil over moderate heat until they are tender and golden brown.
Serve liver over bread toasts. Top each serving with 1 poached egg. Reheat sauce for one minute and spoon over egg. Sprinkle with fresh chopped parsley.

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