Liver Summer

Rating: 2.56 / 5.00 (16 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the liver summerl, rub lard with egg yolks until fluffy, add pork liver. Add salt, pepper, muakat nut and marjoram.

Beat the 2 egg whites until stiff and carefully fold into the liver mixture. Add enough breadcrumbs to make the mixture fluffy.

Pour into a lard-greased ramekin and bake at high heat for about 30 minutes.

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