Lobster liver

Lobster liver

Lobster liver served either as a main course or kept in soup and served with bread croutons.

Preparation time

50 minutes




250 g pork liver

2 tablespoons butter

1 onion

1 sliced ​​French

green parsley

2 raw eggs



sweet Boya

Method of preparation

Wash the liver, then slice it and fry it in butter. Remove the slices of liver, let them cool and give them in the chopping machine.

Separately, rub half the quantity of butter with a finely chopped onion, the flannel core soaked in cold water, chopped parsley, salt and sweet curd. Over this cream you can add the yellows, then mix vigorously and finally add the liver. It matches the taste with salt and pepper.

Form the prawns from this mixture and bring them to a boil in a vegetable soup. After the prawns rise above the water, reduce the heat and simmer for 15 minutes.

Add the butter and parsley, then serve them with sautéed vegetables.

You can keep the soups in the soup, but in this case add more greenery.

The type of kitchen


Label Galuste Liver