1 lobster sheepdog
1 onion dry chopped
2 -3 chopped fresh chopped
1 clove of garlic chopped
1 bunch of dill finely chopped
1 lettuce washed and cut into pieces chunky
3 tablespoons of olive oil
For the egg-eagle
Juice and zest of 2 lemons
We wash the liver very well.
Put it in the pot with water in moderate to strong heat and boil for about 10 minutes.
Put it in a pinhole and let it cool down.
With a knife, chop the jelly into small pieces of 2 centimeters.
In a saucepan, put the oil and saute the onion dry and fresh for 2-3 minutes to soften. Then add garlic and saute it for 1 minute.
Add the pieces of the liver and put it together for 10 minutes.
Add a glass of water or vegetable broth and leave to boil for about 20-30 minutes.
After boiling add the dill, lettuce, salt, pepper, and leave to boil for 15-20 minutes.
Depending on how juicy we want to cook, we add the same water.
In a bowl, beat the egg whites first, then add the yolks and beat them. Then add the zest and lemon juice.
Finally, add the warm broth from our food to the egg and stir it up continuously to avoid cutting it off.
Pour the egg-lemon on our cooker and mix well.
If we want to serve we add dill and pepper for their aroma.