Eggs Chasseur

Ingredients

• eggs
• poultry livers (foies de volaille), sliced and sautéed in the Chasseur style
• Sauce Chasseur (hunter's sauce)
• tartlet shells (croûtes de tartelettes)
• a small pinch parsley, finely chopped (persil haché)
• a pinch chervil and tarragon, finely chopped (cerfeuil et estragon hachés)
• timbal (deep cylindrical mold or small pot)

Instructions

1. This recipe presents four distinct preparations of Eggs Chasseur, each suited to a different cooking method:
2. SUR LE PLAT (Fried): Cook the eggs in the usual manner. Dress each side with a bouquet of poultry livers, escaloped and sautéed in the Chasseur style (mushrooms, shallots, tomatoes, white wine).
3. POCHÉS OU MOLLETS (Poached or Soft-Boiled): Place the cooked eggs in tartlet shells (croûtes de tartelettes) filled with escaloped poultry livers sautéed Chasseur. Coat the eggs with Sauce Chasseur. Place a small pinch of finely chopped parsley on each egg, then arrange on the filled tartlet shells.
4. BROUILLÉS (Scrambled): Dress the scrambled eggs in a timbal (deep mold). Arrange a garnish of sautéed poultry livers in the Chasseur style in the center. Sprinkle finely chopped chervil and tarragon over the top, and surround with a cordon (ring) of Sauce Chasseur.