EGGS ROSSINI


6 eggs

4 chicken livers

12 nice mushrooms

1/2 cupful of stock

1/2 teaspoonful of salt

1 dash of pepper

Put the stock in a saucepan and boil rapidly until reduced one-half,

add a drop or two of browning. Throw the chicken livers into boiling

water and let them simmer gently for ten minutes; drain. Slice the

mushrooms and put them, with the livers, into the stock; let them

stand until you have cooked the eggs. Put a tablespoonful of butter in

the bottom of a shallow platter; when melted break in the eggs, stand

them in the oven until "set," garnish with the livers and mushrooms

and pour over the sauce.