Chicken liver roll

Preparation steps

• Boil the livers in salted water and allow to cool. Soak the bread in the milk and set aside to soften. Fry the onion in butter and let it cool. Boil 5 eggs, charcoal and cut into small cubes. Coat the cake tin with butter and sprinkle with bread crumbs.
• Drain the cooled livers and cut into cubes and place in a deeper bowl. Add onion, drained and crumbled bread, boiled eggs and fresh eggs and spices. Mix everything well and fill the molds with the mixture.
• Bake the rolls at 180 ° C for 15-20 minutes.