4 chicken livers, cut small
1/4 cup white wine
4 tablespoons tomato puree
salt and pepper to taste
2 tablespoons olive oil
3 tablespoons onion, chopped
4 eggs
dash of garlic salt

Season chicken livers with salt, pepper, and garlic salt, and brown lightly in hot olive oil.

Remove livers, pour in wine, add onion and simmer until onion is soft.

Add tomato puree, and cook 10 minutes.

Add livers to sauce, break eggs over them, cover, and cook about 4 minutes.

Serve hot on toast.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Stanislav Joukovski: Chemin en Automne, 1904.

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