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Recipes from the new Patrick Evans-Hylton cookbook


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...

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