BAKED EGGS WITH CHICKEN LIVERS AND SHALLOTS IN WINE

❚ Scant 1 cup (200 mL) red wine, preferably pinot noir

❚ 1 thyme sprig

❚ 1 bay leaf

❚ 1 shallot, finely sliced

❚ 3 1/2 tbsp (50 mL) veal stock, or scant 1/2 cup (100 mL) chicken stock

❚ 2 chicken livers, trimmed of sinews

❚ 1 tbsp (15 mL) groundnut oil

❚ Salt and freshly ground pepper

❚ 2 tbsp (30 mL) softened butter

❚ 4 eggs 1. Preheat the oven to 170°C (325°F). Put the wine, thyme and bay leaf in a small saucepan and reduce by half over a low heat. Add the shallot and veal or chicken stock, and reduce until thick enough to generously coat the back of a spoon. Discard the thyme and bay leaf and set aside the shallot in wine.

2. Cut the chicken livers into small pieces. Heat the oil in a small frying pan and quickly sear the livers for 30 seconds. Season, put into a bowl and set aside.

3. Brush the insides of 4 cocottes or ramekins, about 8 cm (3 in) in diameter and 4 cm (1 1/2 in) deep, with the softened butter and season lightly with salt and pepper. Mix the chicken livers with the wine and shallots, season to taste, and divide between the cocottes. Carefully tip an egg into each one and bake the eggs (recipe follows) until cooked to your liking.

5. Put a cocotte on each plate and serve immediately. Serves: 4