Eggs Rossini

6 eggs
4 chicken livers
12 nice mushrooms
½ cup of stock
½ 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.