Recipes from the new Patrick Evans-Hylton cookbook

- Posted on Jun 12, 2013 - 11:18 AM


One of Patrick’s favorites

"The Great Depression hit the foothills and mountains of Virginia hard. Meals in those days were made from what you had on hand and chicken and eggs were often plentiful. This recipe sets a southern standard, pan-fried chicken livers on a bed of soft scrambled eggs, and tops them with a simple rich cream sauce."

Chicken Livers

1 lb. chicken livers

¼ c. flour

½ tsp. salt

¼ tsp. freshly ground black pepper

4-6 Tbs. butter

Cream Sauce

2 Tbs. butter

2 Tbs. flour

1 c. milk

½ tsp. salt

¼ tsp. white pepper

1/8 tsp. ground nutmeg

Scrambled Eggs

4 eggs

¼ c. whole milk

½ tsp. salt

¼ tsp. freshly ground black pepper

2 tsp. butter

Make the livers: Preheat oven to 200°F. Rinse the chicken livers, pat dry and cut the larger ones in half. Whisk the flour, salt and black pepper in a medium bowl. Dredge the chicken livers in the flour, shaking off any excess. Melt 4 Tbs. of the butter in a large skillet over medium-high heat; when hot, add the chicken livers, being careful not to crowd the pan. Cook the chicken livers until the exterior is brown and crisp and the interior is slightly pink, 2 to 3 minutes per side, adding the remaining 2 Tbs. of butter if needed. Be careful not to overcook them. Transfer to an ovenproof plate and place in the oven to keep warm.

Make the sauce: Melt the butter over low heat. Sprinkle in the flour, whisking constantly until smooth, 2 to 3 minutes. Slowly add the milk. Increase heat to medium-high, whisking constantly until creamy and thickened, 3 to 5 minutes. Add salt, white pepper and nutmeg and stir.

Make the eggs: Whisk eggs, milk, salt and black pepper together in a medium bowl. Melt the butter in a large skillet over medium-high heat; pour in the egg mixture. Let the eggs sit untouched as they begin to set, about 1 minute. Push the eggs toward the center, tilting the skillet to distribute liquid, about 1 to 2 minutes. Turn the entire mound once and remove from heat. Divide the eggs among four plates. Top with chicken livers and drizzle with the sauce before serving.