Eggs Chausseur

Oxmoor House
12 servings


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1/2 cup butter or margarine, divided
1 pound chicken livers
1 cup sliced mushrooms
16 eggs
2/3 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley sprigs


Melt 1/4 cup butter in a large skillet; add livers and mushrooms. Cook over medium heat, stirring occasionally, 30 minutes or until liquid is absorbed.

Add liver mixture to White Sauce; stir well. Spoon into center of a warm serving platter; keep warm.

Combine eggs, whipping cream, salt, and pepper; beat well with a wire whisk.

Melt remaining butter in a large skillet over medium heat; add egg mixture. Cook over medium heat, stirring occasionally, until eggs are set. Spoon eggs around liver mixture on serving platter; garnish with parsley. Serve immediately.

Created date

February 2010