Ingredients
- 4 eggs
- 2 garlic (cloves)
- 900 gr onions
- 525 gr chicken liver
- 90 ml vegetable oil
- 60 ml water
- 45 gr butter
- 3 slices giant
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve.