Pork liver soaked in milk. Delicious and healthy chicken liver in milk

Beef liver stewed in milk is a satisfying, but at the same time completely dietary dish. The liver has very little fat and a lot of vitamins - just a dream, not a product! Store-bought milk is also not at all fatty, 1.5%, 2.5%, 3.2% will do.

However, the dish turns out to be nutritious and very tasty, because the liver prepared in this way is tender and juicy! The secret of cooking is to quickly fry the pieces of liver over high heat, and then simmer in milk over low heat until fully cooked.

Choose any spices to your liking. This recipe uses all-purpose seasoning. But spices for meat, ground black and white pepper, coriander, nutmeg, and marjoram are also suitable.

Ingredients

350 g beef liver
1 onion
250 ml store-bought milk
3 tbsp. sunflower oil
1 bay leaf
1 tsp all-purpose seasoning
0.5 tsp (or to taste) salt

1. Peel the onion and cut it into quarters of rings. Place in a frying pan heated with refined sunflower oil.

2. Fry the onion until golden brown and place it in a separate bowl for a while.

3. Rinse the liver under cool water. Remove membranes and bile ducts (if present). Cut into pieces convenient for you - bars, cubes. Place in a heated oil pan.

4. Fry the liver over high heat until its color changes.

5. Place the previously fried onion on the liver. Stir.

6. Pour in pasteurized milk.

7. Simmer over low heat with the lid closed for 15 minutes. Then add salt, all-purpose seasoning or other spices, and bay leaf. Stir and simmer for another 5 minutes.

8. Soft, juicy, tasty liver is ready! Serve with fresh herbs (dill, parsley, cilantro).

This is a complete independent dish. But you can prepare a side dish - pasta, rice, buckwheat or other porridge, as well as potatoes in any form - boiled, baked, fried, mashed.

If you simply fry the liver, you will get a fairly hard and dry product. Therefore, it is not popular with children. But it is very important that it be in the diet of every person.

This is where regular milk comes to our aid. The liver in milk turns out incredibly tender, soft and tasty.

Liver in milk - basic principles of preparation

The liver is washed under the tap, cleaned of all excess, the film is removed and soaked in milk for several hours. Then cut into small pieces and fried. Then pour the same milk and simmer over low heat for about half an hour.

You can cook liver in milk in a cauldron, frying pan, slow cooker or clay pots. Pork, beef or poultry liver is suitable for this dish.

The liver is stewed in milk separately or with vegetables. The liver cooks very quickly, so it is very important not to overcook it or dry it out. Liver is served in milk with any side dish, but it goes especially well with potatoes and rice.

Recipe 1. Chicken liver in milk with onions

Ingredients

kg chicken liver;

extra salt;

an incomplete glass of milk;

ground black pepper;

three onions;

ground coriander;

petiole celery.

Cooking method

1. Dry the washed liver, cut off the connective tissue and bile sacs. Cut large pieces in half. Place the liver in a deep bowl, add milk and leave to steep in the refrigerator for forty minutes.

2. Peel and wash the garlic, celery and onion. Cut the celery lengthwise and chop into small halves. Chop the onion into half rings. Chop the garlic cloves into small pieces.

3. Heat the oil in a frying pan, put the garlic in it and fry for two minutes, then add celery and garlic to it. Fry, stirring constantly until the onion is browned.

4. Remove the liver from the milk, dry it lightly with paper napkins and place it in a frying pan with vegetables. Fry, stirring occasionally, on all sides. Pour in a little drinking water, salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered with an appetizing crust. Serve the liver in milk with rice or potato side dish.

Recipe 2. Pork liver in milk

Ingredients

bulb;

an incomplete glass of milk;

half a kilogram of pork liver;

two pinches of ground black pepper;

two tablespoons of flour;

two pinches of table salt;

30 ml refined oil.

Cooking method

1. Wash the pork liver under running water, remove the ducts and cut off the film. Dip with paper towels and cut into one and a half centimeter pieces.

2. Break the egg into a deep cup and beat it with a fork or whisk until white foam appears on the surface. Place the liver pieces into the egg mixture.

3. Pour flour into a flat plate. After dipping the liver in the egg, roll it in flour.

4. Pour oil into the frying pan, preheat it, add pieces of liver breaded in egg and flour and fry for two minutes on each side. Place the fried liver in a deep refractory dish.

5. Peel and wash the onion, chop it into half rings. Place in a frying pan with hot oil and fry until golden brown.

6. Salt and pepper the liver in the mold. Place fried onions on top and pour milk over everything. Place in the oven for half an hour. Bake at 190 C. Remove and sprinkle with chopped herbs.

Recipe 3. Liver in milk royally

Ingredients

700 g beef liver;

kitchen salt;

puff pastry – 150 g;

freshly ground pepper;

onions – 3 pcs.;

eggs – 3 pcs.;

milk - half a liter.

Cooking method

1. Soak the liver in water for three hours. Drain the water, cut out the ducts and film. Let's cut into small slices.

2. Break the eggs into a deep cup and beat them with salt and pepper until foam appears.

Place pieces of liver into this mixture and dip thoroughly so that the eggs evenly cover them.

3. Pour flour into a flat plate and roll pieces of liver in eggs in it.

4. Lightly fry in hot oil on all sides. Place in a ceramic mold with high sides. Peel the onion and cut into thin feathers. Season each layer with pepper, salt and place onion feathers on top. So we layer until the liver runs out. Fill everything with milk.

5. Puff pastry roll out into a layer. Brush the edges of the mold with the egg mixture and cover with dough. Seal the edges tightly and brush the surface with egg. Place in a preheated oven and bake at 180 C for about forty minutes. Serve with your favorite side dish.

Recipe 4. Liver in milk with mushrooms

Ingredients

one and a half glasses of milk;

two pinches of table salt;

pork liver – 600 g;

two pinches of black pepper;

a glass of flour;

carrot;

champignons – 200 g;

onion – 70 g.

Cooking method

1. We wash the entire liver under running water, place it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. Transfer it to a deep plate and pour fresh milk. Let it soak for half an hour. Salt and pepper.

2. Carrots and onion Let's clean and wash well. Grate the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Clean and rinse the champignons under the tap. Dry on a disposable towel and chop into plates.

4. Add oil to a heated frying pan and add chopped mushrooms and vegetables. Season with salt and pepper, mix and cook over low heat, covering with a lid. Fry until the vegetables become soft.

5. Drain the milk from the liver. Dip the liver pieces in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for just a short time. Transfer the fried liver to a fireproof dish and place it on top vegetable stew with mushrooms and mix. Close the lid and leave to infuse for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml milk;

coarse salt and black pepper;

10 g garlic;

onion – 140 g;

Cooking method

1. Rinse the liver under running water. We take the edge of the film with two fingers and carefully cut it off with a sharp knife. Cut the cleaned offal into equal pieces.

2. Pour the milk into a deep bowl, put the prepared product in it and leave for 20 minutes. Milk will relieve the liver of bitterness and make it softer.

3. Chop the peeled and washed onion into half rings.

4. Pour a small amount of flour into a saucer. Heat a frying pan with a small amount of vegetable oil. Carefully roll each piece of liver in flour, lightly crush and place in hot oil. Fry on both sides, two minutes on each. Place onion rings on top and pour over the milk in which the liver was soaked. It should almost completely cover the pieces of liver. If there is not enough milk, add a little boiled water. Simmer for five minutes, stirring from time to time.

5. Pour the sour cream into a cup and dilute it with a small amount of boiled water. Add flour and stir until no lumps remain. Pour into the liver. Simmer under the lid for another three minutes, adding a clove of garlic chopped into small pieces. Serve with mashed potatoes.

Recipe 6. Beef liver in milk

Ingredients

ground pepper and coarse salt;

milk – 400 ml;

half a kilogram of beef liver;

vegetable oil – 80 ml;

bay leaf;

wheat flour;

onion and carrot.

Cooking method

1. Wash the liver thoroughly, cut off the film and cut into medium-sized pieces. Pour milk into a deep plate and place the liver in it. Soak the offal in milk for two hours. Then drain the milk and place the liver pieces on a disposable paper towel to absorb all the moisture. Transfer to a plate, add salt and pepper, and mix.

2. Peel and cut the onion into thin rings. Peel the carrots and chop them on a grater with small holes.

4. Pour flour into a flat plate. Heat a frying pan with oil on the stove. Dip the liver in flour, lightly crush and fry on both sides. Fry for literally five minutes on both sides. Place grated carrots and onion rings on top of the liver. Simmer over low heat, covered, for five minutes, stirring.

5. Pour the remaining milk into a deep saucepan and bring to a boil. Add bay leaf, add a little salt and crush with pepper. Place liver and vegetables in milk. The milk should completely cover the liver; if there is not enough milk, pour in a little boiled water.

6. From the moment the milk boils, turn the heat down, cover the pan with a lid, and simmer until done. Serve the liver in milk with boiled potatoes or fluffy rice.

Recipe 7. Liver in milk Berlin style

Ingredients

half a kilogram of beef liver;

half a liter of milk;

four apples;

three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.

2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.

3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.

4. Post apple slices into the frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.

6. Place heated apple slices on a plate, place fried liver on top of them and cover everything fried onions.

To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.
When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.
To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.
It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.

Ways to soak beef, pork and chicken liver in milk and water.

Liver is a dietary and very healthy product. At proper preparation, it will be appreciated by both adults and children. The nutritional value of the offal is not inferior to meat, but the benefits are much greater. After all, this food can increase hemoglobin and become a building material for muscles.

This procedure is optional if you are confident in the quality of the product. If you are in doubt and purchased an offal from an unknown seller, then soaking is a mandatory procedure. Chicken and goose liver are very rarely soaked, as they are quite soft and can be cooked straight from the package.

Soaking options:

In water with spices. This option is more suitable for pork liver, as it allows you to remove extraneous flavors and saturate the product with the aromas of herbs and spices.
In milk. Usually beef liver is soaked in it. This is necessary in order to remove the characteristic bitter taste and make the product soft. After all beef liver quite tough.

The entire soaking procedure is aimed at eliminating foreign odors, bitterness and hardness. After soaking, the liver becomes soft and loses its bitter taste. In addition, milk improves the taste of the product. This is especially true with beef liver, which is bitter and tough.

It all depends on your preferences. Some housewives soak the whole piece, but many immediately cut it into portioned pieces, and only then soak it. This is the right thing to do, because more of the pores will absorb the milk.

Adviсe:

In milk. It is necessary to divide the beef or pork liver into portions and place in a bowl. The product is poured with milk and left to soak for 3 hours. You should not add spices or salt to milk. Chicken and turkey livers are not soaked. If you doubt the quality of the product, you can soak it for 1 hour.
In water. The product is cleared of films and bile ducts and placed in a bowl. Filled with water. After this, add spices and just a little salt. Some housewives add sugar instead of salt. Duration of soaking is 2 hours.

Experts advise not to soak the liver if you are going to boil it. It will be soft anyway. Your task is to clean it well and remove the bile ducts. It is necessary to soak beef and pork offal, as the taste is quite specific. However, during frying, the liver may become tough. That is why soaking in milk is carried out.

Features of soaking:

Pork. Many chefs recommend pouring portioned pieces cold water and add spices and a little salt to it. You can sprinkle with cinnamon before frying. This will add a unique aroma during frying. Before frying, the product is dried on paper towels.
Beef. This liver is also pre-cut into pieces and poured with warm milk. Salt, pepper and herbs are added to it. 1 hour is enough. Before frying, the product is placed in a colander and the milk is allowed to drain. After this, you can dry it with towels.
Chicken. In general, there is no need to soak this offal. But if you wish, you can pour cold water with pepper and herbs for 1 hour. This product is rarely soaked in milk.

As you can see, everything is quite simple. When soaking and selecting the right recipe, you will definitely surprise your household with delicious and healthy dishes.

Liver is known as a natural source of vitamin A and many doctors recommend it, but not everyone likes its taste. Some people find the offal’s characteristic taste unusual, while others complain about its hardness and difficulty in preparation. However, the vast majority like liver in milk - the dish is much more aromatic, has a softer structure and a fuller taste.

Those who are cooking for the first time should take into account that the taste of the liver largely depends on its preparation - it is necessary to remove all remaining bile, thoroughly clean it of veins and veins, remove the film and only then soak it, only this way you will be able to cook the most delicious healthy dish!

Simple recipe

Sometimes you want to cook something tasty and healthy, but you don’t have the strength to stand at the stove for a long time. In such a situation, a simple recipe for fried liver in milk will come in handy, which will allow you to quickly and tasty feed your family a healthy dinner.

Clean the liver from film, veins and blood clots. Cut into 0.5 cm strips and pour milk for half an hour. In the meantime, peel the onion, cut it into half rings or cubes - it doesn’t matter.

Heat the oil in a frying pan and fry the liver in it, after breading it in flour or finely ground breadcrumbs.

We don’t fry for long – about one and a half to two minutes on one side. Add the onion and, without letting it burn, fry for another 3-4 minutes.

Add salt and spices to the milk from the liver and pour it into the frying pan. Simmer everything together for another five minutes. When serving, you can sprinkle with finely chopped parsley and garlic - this will add a pleasant aroma to the dish.

Chicken liver with onions in milk

Healthy liver can also be very tasty. This recipe will help you verify this – the dish is tender, aromatic, and melts right on your tongue. It is very simple and easy to prepare. Moreover, in addition to high taste qualities, chicken liver has many amazing qualities that stimulate the immune system.

Ingredients:

300 grams of chicken livers;
1 glass of milk;
one onion;
spices: salt, allspice, nutmeg.

Cooking time: 30 minutes.

Calorie content per 100 g: 140 kcal.

Rinse the liver; if there is excess fat, cut it off, then cut it in half.

Cut the onion into small enough cubes so that each side is 3 mm long.

Fry the onion in a frying pan until golden brown (5-8 minutes), do not let it burn. Then pour in milk, salt, add spices and livers. Cover with a tight lid, reduce heat and simmer for 15 minutes. As a result, most of the milk should evaporate, leaving tender, tasty pieces of liver in a thick sauce.

Beef offal in milk with royal onions

It is known that the best is served at the royal table, and beef liver in milk with onions is no exception. Tender, tasty and very healthy liver, prepared according to this recipe, will not leave anyone indifferent!

Ingredients:

600 g liver;
150 g puff pastry;
3 chicken eggs;
0.5 liters of fresh milk;
one large onion;
breading flour, salt, pepper.

Cooking time: 2 hours.

Calorie content per 100 g: 360 kcal.

Remove the film and all veins from the washed liver, soak in milk for 30 m.

The offal should be cut into equal pieces so that it cooks evenly.

Having made a lezon from eggs and spices (beat), dip pieces of liver into it, bread in flour and fry in hot oil for 2 m on each side.

We take a clay pot and put the liver in it in layers, the onion cut into thin half rings until we fill it to the top. Dissolve a little salt and pepper in milk and pour into the pot. Now roll out the dough, brush it with the rest of the egg mixture, cover the pot with it, pressing the edges tightly and pinching it to form an edible lid. Place in an oven preheated to 180º for 40 minutes.

Beef liver stewed with vegetables in milk

Stewed liver with vegetables is a tasty and satisfying dish, where notes of different flavors harmoniously complement each other. Most likely, the duet of milk, meat and vegetables in this recipe will surprise you with its delicate taste. The dish is famous for its nutritional value and beneficial properties.

Ingredients:

0.5 kg beef liver;
0.3 liters of fresh milk;
2-3 cloves of garlic;
2 medium onions;
2-3 potatoes;
50 g carrots;
100 grams of canned beans (if desired);
2-3 tbsp. sour cream;
1 tsp with a heap of wheat flour;
vegetable oil for frying;
salt, ground pepper (red and black).

Cooking time: 2 hours.

Calorie content 100 g: 270 kcal.

The offal must be soaked in milk for at least an hour, then cleaned of all veins, films, and dried blood residues. It should be cut into equal shares, it can be into strips or slices, the main thing is that the thickness is equal and 0.5 cm. After peeling the onion, cut it into neat half rings 2-3 mm thick.

Peel and cut the potatoes into strips with an edge of 4-5 mm. Cut the carrots into 2-3 mm cubes. Bread the liver in flour and fry in preheated vegetable oil in a frying pan. On each side for 2 minutes, if cut into strips, then stir with a wooden spatula once a minute for 4 minutes.

Then add onions, potatoes, carrots to the liver and, without letting them burn, fry for another 3 minutes. Now it’s time to add the beans without marinade and pour the milk (from under the liver) into the pan; it should just barely cover the liver.

Stirring regularly, simmer for 5 minutes. In a separate bowl prepare a mixture of sour cream, 1 tsp. flour, spices - mix everything thoroughly until smooth, pour into the frying pan and keep on low heat for another 3 minutes. Meanwhile, chop the garlic very finely - sprinkle it over the hot dish just before serving.

Pork liver in milk, baked in the oven

Any liver that is cooked with milk becomes much tastier, softer and more aromatic, this same recipe will add to your collection of golden recipes!

Ingredients:

0.5 kg of liver;
1 glass of milk;
2 medium onions;
egg;
flour for breading;
salt pepper;
vegetable fat for frying.

Cooking time: 1 hour and 30 minutes.

Calorie content per 100 g: 260 kcal.

The liver should be thoroughly cleaned and then cut into slices. Don't cut too thin - 1 or 1.5 cm will be just right. Salt the egg, add a tablespoon of milk and beat until foamy. Pour this mixture over the liver.

While the offal is soaking, thinly slice the onion. Pour some fat into a hot frying pan and fry the liver, first rolling it in breading. You need to fry quickly - about a minute and a half per side of the slice.

Preheat the oven to a temperature of 180-200 degrees, and in the meantime, fry the onion in the oil in which the liver was fried for 5-7 minutes. Grease a baking tray or baking dish, lay out the liver in an even layer, add salt and pepper.

Sprinkle onions on top and carefully pour milk. Bake for 25 minutes. The dish goes very well either as a side dish or as a stand-alone dish – with any sauce.

Recipe for liver in milk with mushrooms in a slow cooker

Liver with mushrooms is a very tasty dish, but not everyone knows that this dish can be successfully prepared in a slow cooker, which makes it even healthier.

Ingredients:

0.5 kg of liver;
one onion;
400 ml milk;
breading;
salt, pepper and oil for frying;
200 grams of fresh or frozen mushrooms (they will have to be defrosted and the condensation removed).

Cooking time: 1 hour.

Calorie content per 100 g: 195 kcal.

Wash the liver and cleanse it of films, veins, and blood clots. Pour milk over the liver for a couple of hours. Mushrooms, if possible, it is better to take oyster mushrooms or champignons. They need to be sorted out, cut in half, washed, and placed in a colander.

Finely chop the onion. Lightly grease a multicooker bowl and fry the onion. If your multicooker does not have special regime frying, you can select the “baking” mode and leave the lid open.

When the onion begins to turn golden, add the mushrooms and continue to fry, stirring regularly, until the moisture has completely evaporated. While the mushrooms are frying, remove the liver from the milk and cut into 0.5 cm pieces. Empty the frying bowl and add a tablespoon vegetable oil, heat up.

Steam the liver and then fry on both sides in a slow cooker with the lid open. Add the mushrooms and onions on top of the liver, salt and pepper, and pour in the remaining milk so that it is not above the level of the products, but barely covers them, and simmer without closing the lid until the excess juices evaporate.

You will be surprised delicate taste and the juiciness of the dish.

Tricks of experienced cooks

U professional chef or housewives with many years of experience already have several important secrets, allowing you to cook liver in milk more tasty and quickly.

Be carefull!

The liver is useful product, which is used to prepare many dishes. It is worth noting that this by-product requires special training, which will get rid of bitterness and unpleasant aroma. Milk is ideal for this purpose.

How to soak liver

Soaking in milk is a mandatory step in preparation.

To begin with, the beef liver must be thoroughly washed in running water to remove all the bile, and then the ducts that can worsen the taste are cut out.

After this, place the offal in a deep container and fill it with milk so that the product is completely covered with liquid.

There is no difference between soaking a whole piece or individual pieces.

The length of the procedure depends on how old the animal was and how long the product has been stored. It is best that the soaking lasts 2-3 hours. Afterwards, dry the offal with paper towels.

Fried beef liver in milk

Ingredients:

0.5 kg beef liver,
125 ml cream,
55 g sour cream,
15 g flour,
75 g butter,
salt and pepper.

We will prepare it like this:

first, soak the offal in milk as described above;
Melt the butter over low heat and add the liver, after cutting it into pieces;
when the color changes, add the onion, which must first be chopped into half rings. Add salt and fry for 4 minutes;
after the time has passed, add flour and fry for another minute;
All that remains is to add sour cream and cream. Mix everything well, add a little pepper and simmer everything for 10 minutes. The dish must be served hot.

Beef liver stewed in milk

At the very beginning, the offal should be cleaned of films and veins, and then soaked for an hour.

Ingredients:

0.5 kg of liver,
300 ml milk,
a couple of cloves of garlic,
2 onions,
sour cream,
vegetable oil,
flour,
salt and pepper to taste.

Preparation:

the soaked liver must be cut into equal pieces, the thickness of which should be 0.5 cm;
cut the peeled onion into half rings;
pour a little flour into a saucer and heat the oil in a frying pan. Roll each piece in flour, then place them in a frying pan and fry for 2 minutes. from each side;
add the onion to the pan and fry for a few more minutes;
Now pour in the milk that remains after soaking, it is important that its level covers the contents of the pan. Otherwise, add water. Simmer for 5 minutes, but do not forget to stir from time to time;
In a separate container, mix sour cream with 1 teaspoon of flour, and also pour in a little cold water. It is important to mix everything well so that there are no lumps. Received sour cream sauce pour into the pan;
cover with a lid and simmer for another 3 minutes. After this, add chopped garlic. Can be served with chopped herbs.

Chicken liver in milk in a slow cooker

Thanks to the use of technology, the dish is prepared simply and quickly. There is no need to soak this offal.

Ingredients:

0.5 kg of liver,
1 tbsp. milk,
large onion,
10 g butter,
salt, pepper and a little nutmeg.

Cooking steps:

Rinse the offal in running water, dry it, remove excess fat, and then cut each piece into halves.
Cut the peeled onion into small cubes.
Place oil in the multicooker bowl and select the “Frying” mode, but if there is no such program, then “Baking” will also work.
Add the onion and fry it until golden brown, stirring. Usually this process takes about 10 minutes. Place the liver, pour in the milk and add salt, pepper and nutmeg. After boiling, close the lid and select the mode"Steam cooking"

. Cooking time: 15 minutes. As a result, the liquid should evaporate and only a thick sauce remains.

Liver with vegetables in milk Thanks to this recipe, you get a complete dish that does not require a side dish, since vegetables are used. If you wish, you can supplement the composition of the products, for example, you can take very useful look

Ingredients:

0.5 kg of liver,
cabbage - broccoli.
55 g butter,
400 ml milk,
carrot,
bulb,
4 medium potatoes,
bunch of parsley,
2 cloves of garlic
75 g hard cheese,

a mixture of peppers and salt.

Cooking diagram:
Cut the liver into pieces and cover with milk for half an hour.
At this time, peel the potatoes and cut them into strips. Chop the carrots in the same way and cut the onion into half rings.
Take a mold and place vegetables there, and pieces of offal on top. Add salt, pepper, chopped herbs and chopped garlic. Stir and pour in the remaining soaking liquid.
All that remains is to sprinkle everything on top with cheese, chopped on a coarse grater, and also place pieces of butter on top.

Place the pan in the oven, preheated to 180 degrees, and cook for half an hour.

Liver in milk royally

Ingredients:

The trick of this recipe is the edible “lid”.
700 g liver,
150 g puff pastry,
3 eggs,
2 tbsp. milk,
flour,
salt and pepper.