Traditional egg-lemon cook

Ingredients

• 1 kg lamb liver (offal)
• 1 tbsp flour
• 2 tablespoons corn flour
• 2 bunches of chopped spring onions
• 1 1/2 cups of chopped dill tea
• 1 1/2 cups chopped parsley tea
• 2 eggs
• Juice of a lemon
• 2 tbsp cow butter
• 1 cup tea olive oil
• Salt Pepper

Implementation

step 1

Wash the liver very well and boil it for 10 minutes in water with a little salt and olive oil. Remove from the pot and chop finely.

step 2

Saute the onions, parsley, liver and flour dissolved in a little water for 5-6 minutes.

step 3

Add 2 cups of hot water, stir and once simmer, simmer over medium heat for 45 minutes.

step 4

Meanwhile, separate the egg whites from the egg yolks and beat them separately.

step 5

Combine and continue beating, adding the lemon juice, corn flour and a little hot juice from the pot.

step 6

Add the eggnog to the pan, mix and add freshly ground black pepper and dill.

step 7

Stir one last time and serve.