Jewish-style liver
25 a dag of poultry livers, 3 large onions, 3 LOL, 4 tablespoons of oil, salt, pepper
Fry the livers in hot olive oil (2 spoons) and chop finely. Slice the onion into slices, fry in the remaining oil and also chop. Hard-boil the eggs and chop them after they have cooled down. Mix all ingredients, rub with a spoon (you can add a teaspoon of fresh butter), season with salt and pepper. Shape into small balls, put on a serving plate on the lettuce leaves.