250 g poultry liver, 3 eggs, 1 tablespoon parsley, salt, pepper
Béchamel: 10 g butter, 1 cup flour, 125 ml milk, salt and pepper.
Tomato sauce: 250 g tomato coulis, 1 small shallot, 8 to 10 green olives, 2 mushrooms, salt, pepper
Preheat the oven to 200 °.
Deny the livers and mix them. In a salad bowl, put the livers, salt, pepper, add parsley, stir, egg yolks, mix.
Prepare the bechamel sauce, it should be thick, let it cool a little and mix with the livers. Whisk the whites and incorporate into the mixture.
Pour into a pan (cake pan or other) buttered and floured and put in the oven for 25 to 30 min. Check the cooking by plunging a knife into the dough, the knife should come out clean.
It’s ready, you can taste it.