Pie with chicken liver

Ingredients: For the dough: 1 cup of yogurt, 0.5 cups of mayonnaise, salt, 1 teaspoon baking powder 1 cup flour, 3 eggs, 1 / 2 cup vegetable oil. For the filling: 400g chicken livers, 1 cup milk, 1 carrot, 1 clove of onion, salt, pepper, nutmeg (a pinch), oil. 

Preparation: Boil the milk with one cup of water, add salt and boil the chicken livers, then cool and cut into small pieces.  Two hard-boiled eggs boil, chopped and mixed with the liver.  Finely chop the onion, carrots, grate and fry in vegetable oil. For dough, mix yogurt, mayonnaise and salt, add egg, vegetable oil, stir and add the sifted flour with baking powder.  The finished dough should be in consistency, like thick cream. Grease a baking pan with oil and sprinkle with flour, then pour half of the dough.  Top with the liver, sprinkle with nutmeg and black pepper, and lay on the liver carrots and onions.  Then cover with remaining filling test. Bake the pie for 40-50 minutes in a per-heated to 180 ° C oven.

Liver- baked with vegetables

Ingredients: 1 kg of beef liver, 3 onions, 4 tomatoes, 2 sweet peppers, 100g cheese, mayonnaise 100g

Preparation: herbs, salt and pepper to taste, oil for frying  Liver flush and clean the films, then slice on the plate, season with salt and pepper and place on half an hour in the refrigerator.  Then fry until soft. Cut pepper and onion rings, tomatoes - slices.  Saute onion in vegetable oil until golden brown. In baking dish Put layers of liver, onions, tomatoes, peppers, cover with mayonnaise, sprinkle with grated cheese and bake for 30 minutes at 180 ° C.  When a table garnish with greens.

Cream of the liver-Soup

Products for : Soup - Cream of the liver: 400 g of liver, 500 grams of meat to the broth, 4 tablespoons butter, 2 tablespoons flour, 1 carrot, parsley, onions - Leeks, for filling - 2 eggs, 1 cup cream or milk. 

Preparation:To prepare the soup - Cream of the liver or liver calf beef brush from the films, wash and chop into small cubes.  Then the liver a little brown in butter with finely chopped onions and roots - leek.  Add 100 ml of water or broth and cook the liver with vegetables under cover for 30 - 40 minutes.  Then grind the soup into a puree with blender. Separately, prepare a white sauce for soup - puree.  Little brown flour with two tablespoons of butter, 4 cups broth, spread and cook for 20 minutes.  Then strain the sauce, add the puree liver, stir and bring soup to a boil (if the soup turns out very thick, add broth).  After this season the soup egg yolks, mixed with cream (or milk) and slices of butter.