Reference > Farmer's Cookbook > EGGS > Egg Farci II
  Egg Farci I Lucanian Eggs  
CONTENTS · BIBLIOGRAPHIC RECORD

Egg Farci II

Clean and chop two chickens’ livers, sprinkle with onion juice, and sauté in butter. Add the yolks of four “hard-boiled” eggs rubbed through a sieve, one teaspoon chopped parsley, and salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée .


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Farci I Lucanian Eggs  
 
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