1/4 pound chicken livers
4 tablespoons olive oil
1/4 cup chopped onions
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon basil
1/4 cup canned tomato sauce
1/4 cup dry white wine
4 eggs
4 slices buttered toast
1 tablespoon parsley

Wash the livers, removing any discolored areas. Cut each half in 2 pieces.

Heat the oil in a skillet; saute the onions 5 minutes.

Add the livers; saute 5 minutes, mixing a few times.

Add the salt, pepper, basil, tomato sauce and wine.

Bring to a boil and cook over low heat 5 minutes.

Carefully break the eggs into the pan, cover and cook until set, about 3 minutes.

Carefully put an egg on each piece of toast and cover with the sauce.

Sprinkle with the parsley.

Serves: 2-4.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Vincent Van Gogh: Le pare de l'hopital a Saint Remay, 1889.

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