From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 1/2 pound chicken livers
  • 2 tablespoons butter
  • 1/2 cup sauteed, sliced mushrooms
  • 3/4 cup white sauce
  • Salt and pepper
  • 8 eggs, scrambled with 1/3 cup milk or light cream
  • Chopped parsley


Cook livers in butter until they are no longer pink.  Remove from heat and dice the livers.  Add mushrooms, white sauce, salt, and pepper.  Put the mixture in the center of a warmed serving dish and spoon scrambled eggs around it.  Garnish with parsley.


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