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Print Friendly Recipe Recipe Information Source: Chuck's copy of "Louisiana Cookery" by Mary Land Serves/Makes:Serves 4 Ingredients 1 cup (225 ml) rice 2 cups (475 ml) fowl stock (chicken) fowl liver or calf liver, cooked 4 eggs,hard boiled Preparation Boil rice for 15 minutes in stock. Add cooked chopped liver. Add sliced hard boiled eggs. Comments Have not tried this on boxed rice. Saw request and looked it up.

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