Ingredients
- ½ calf's liver
- coarse sea salt to taste
- flour for dredging
- 2 boiled eggs, chopped
- 1 teaspoon prepared mustard
- a pinch of cayenne pepper
- 2 tablespoons butter
- 1 cup water
Directions
1
Season and fry the liver until brown.
2
Chop the liver into small pieces, but not too fine.
3
Dredge the chopped liver thickly with flour.
4
Add the chopped boiled eggs, mustard, cayenne pepper, and butter.
5
Pour in the water and let it boil for a few minutes.