Walt's Poached Eggs in Wine Sauce

Source: Randy Saunders Hatchery Division
Cook Time: Number of Servings: 6

 2 Tbsp Butter
 1/2 Clove Garlic
 1 Whole Onion, chopped
 2 Tbsp Celery, finely chopped
 1/2 Pound Chicken Livers,chopped
 1 Whole Bay Leaf
 To taste Salt
 To taste Pepper
 1 Cup Dry Red Wine
 6 Slices Bread, toasted
 6 Whole Eggs
 1 Cup consomme

Instructions:
Place butter in sauce pan and add garlic.  When butter is hot
add onion, celery, chicken livers (or liver sausage), bay leaf,
salt, pepper, consommé and red wine.  Simmer gently for 15
minutes.  Meanwhile toast and butter bread, keep warm.  After
sauce has simmered, sprinkle with 1 tbsp. flour and blend well.
Strain sauce in to another saucepan, bring to a gentle boil,
and poach eggs until the whites have set.  Serve poached
eggs on toast with sauce.