The liver "royally"

Description

Liver lovers will appreciate this dish. It can be served hot as an appetizer. Suitable for everyday and festive table. Found in the culinary group "Crazy Cook|the Best recipes!"

Ingredients

Chicken liver

500 g
Onion

500 g
Carrots

500 g
Semolina

0.5 cup
Milk

0.5 cup
Mayonnaise

3 Tbsp
Salt

1.5 tsp
Black pepper
Vegetable oil

2 Tbsp

Cooking

Chicken liver clean, wash and mince. Add salt, pepper...

... semolina...

... milk. Mix well and put in refrigerator for an hour.

Meanwhile, peel the onions and carrots. RUB the carrots on a grater,

Onion cut into half rings. Simmer in vegetable oil until soft (something this step I didn't photograph, sorry)

A heat-resistant form grease with oil. I have a form 28 cm in diameter, but I cooked a double dose to liver, as I have a big family.

Spread layers of the liver (just a few tablespoons poured out and distributed over the surface)

Alternate with fried onions and carrots. I did about 6 layers of the liver.

In the original recipe it is recommended to lubricate the top layer of mayonnaise, but because the liver is watery, mayonnaise in it just drowned pieces. I would advise you to make frequent fishnet mayonnaise or recent liver layer mix in a bowl with mayonnaise, and then put into a form. To put bake in the oven at 180-200 degrees for an hour.