Eggs & la Tzirque.

Cook twelve eggs the same as for No. 33, and pour over them
six chicken livers, tossed gently but rapidly in a saucepan on a brisk
fire with one ounce of butter for three minutes, and then with a spoon
remove all the butter from the saucepan. Season with a pinch of salt,
and half a pinch of white pepper, adding half a glass of good Madeira
wine. Reduce it to one half, then add one gill of hot Madeira
sauce (No. 103), heat up a little, and then pour the sauce over
the eggs and serve.
40