Preheat the oven to Gas Scratch 4/180 C/350 F.

Cut, wash and dry the chicken livers and brown them cautiously, then
chop them very coarsely.

Hotness 25g (1oz) butter in a frying-pan until frothing, then toss in the
chicken livers and brown them carefully ended.

Stir in the flour and cook for 2 proceedings, stirring incessantly.

Season with salt and pepper and pour over the sherry.

Boil off the alcohol for roughly 2 minutes then remove from the oestrus.

Season the eggs with salt and pepper and grease a shoal 18-20cm
(7-8inch) ovenproof dish with the remaining butter.

Pour the livers into the eggs and mix unitedly, then pour into the
prepared looker.

Cook in the oven for about 15 minutes or until the mixture has scarce
set.