Eggs Stuffed With Chicken Livers |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
An easy, savory morsel from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 chicken livers |
4 eggs, hard cooked and peeled |
1/2 teaspoon onion juice |
1 teaspoon parsley, minced |
1/4 teaspoon salt |
1/8 teaspoon ground pepper |
cheese, grated (your choice) |
Directions:
1. Preheat oven to 325°F.
2. Simmer chicken livers in water or broth for five minutes; drain and mash with the yolks of hard-boiled eggs and next four ingredients.
3. Fill hard-cooked egg white halves with mixture.
4. Sprinkle with grated cheese and bake for five minutes.
|
|