The recipe for two people costs about five euros, according to calculations by Romain Wack.
Remove the gall and white skin from the chicken liver (see product information) and clean it under running water. Cut the liver into small cutlets or small pieces. Heat a frying pan with oil, pour in the liver and sear it. Then put it in a sieve to drain the fat. Then season with salt and pepper.
Cut the shallots into very small pieces. Clean the frying pan, melt a little butter in it, pour in the drained liver and toss. Using a ladle, remove the pieces of meat and place them in a deep plate. Add the shallots to the frying pan and sweat them in the already hot butter, extinguish with Madeira, reduce briefly and then add the veal stock. Bring to the boil briefly and whisk in a tiny bit of butter.
Reduce heat to the minimum, carefully add the chicken liver, keep warm without boiling. Chop parsley very finely or use as bouquets when serving.
Heat a frying pan with butter. Beat the eggs and carefully, without letting the yolks melt, add them to the frying pan and toast them.
Heat a plate. Pour the fried eggs from the frying pan directly onto the plate, arrange a little bit of liver around and spread the sauce and finely chopped parsley evenly over the meat only and bring to the table.
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