We wash the livers in some water, then let them sit in cold water for 10 minutes for the blood to come out of it.
Eggs and foam mix.
Add the pepper, salt and baking powder, and finally the flour.
We wash the parsley and dill, remove the tails and chop it finely.
We cleaned the garlic, washed it and crushed it.
We incorporate both the greens and the garlic in the egg composition.
Drain the liver from the water, then brown it in a pan, but without oil, about 2 minutes on one side and 2 minutes on the other side, then take it out on a plate in which we place a paper napkin.
We take the mushrooms out of the jar and wash them.
If they are small, we leave them whole, if we don't cut them into 3 or 4 slices.
We take two cake trays, grease them with margarine and line them with baking paper.
We put in each tray a polish and a half of the egg composition.
We cut the pieces of liver, not very small and we put it in trays, in equal measure and evenly.
Put the rest of the egg composition on top.
Place two slices of Delaco milk kernel, then put the mushrooms and push them a little with your finger in the composition.
Put the trays in the hot oven for 45 minutes.
When it is ready, take it out, let it cool, then serve.
Enjoy your meal!