Instructions: Melt 3/4 cup butter in medium, heavy skillet; add chicken livers. Cook until livers start to brown; add green onions & mushrooms; cook until browned. Reduce heat & sprinkle in flour, stirring constantly. When flour starts to brown, stir in broth, salt, white pepper & wine. Simmer, uncovered, stirring often, 15-20 minutes. Preheat oven to 350. Butter 4 small French cassoulet dishes or ovenproof bowls. Place 2 tablespoons of chicken liver sauce in each (keep remaining sauce warm), then carefully break 2 eggs on top of each. Bake uncovered, 15-20 minutes or until eggs are firm. When eggs are done, top equally with remaining sauce; sprinkle with chives or parsley.

Makes 4 servings.

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