Liver with turnip
25 a dag of poultry livers, 25 a dag of peeled turnips, oil, salt
Livers quickly fry in olive oil, Finely chop and mash in a bowl until smooth. Grate the turnips on a grater with large openings, a little salt and shake between two plates, to let go of the juice. Stir in the liver paste, add olive oil, in which the liver was fried. Serve on a small dish.