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Boil eggs. Separate the yolks from the whites.
Boil the livers (washed and peeled) in milk.
Put two chopped onions in a tablespoon of oil on the fire and sauté for five minutes, adding a tablespoon of water from time to time, so as not to fry. We put out the fire.
When the livers are cooked (be careful if we put the lid on the pot and boil very quickly), add the fried onions and cook a little more together. Turn off the heat, let it cool a bit and add the diced butter. Mix with the yolks, paprika powder and add salt and pepper to taste. Then serve as desired ... keep cold covered with foil or in a saucepan for a maximum of 3 days. Great appetite!