439 | Eggs à la Turque.
—Cook twelve eggs the same as for No. 437, 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 glassful of good Madeira wine. Reduce it to one half, then add one gill of hot Madeira sauce (No. 185), heat up a little, and then pour the sauce over the eggs and serve.