Egg Stuffed with Liver

The hard-boiled eggs are cut in half lengthwise. Take out the egg yolk, mash it with a fork, mix it with the soaked strained bread, a raw egg, liver cream, marjoram, ground pepper, a bunch of finely chopped parsley and salt. This well-mixed filling is poured into the cavities of the half-eggs. Place the eggs on a fireproof plate and pour the sauce over them. Mix the sour cream with the egg yolk and a large bunch of parsley. Butter flakes are placed on the surface of the eggs and baked in the oven. Serve with long-grain rice or potatoes.

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