Soup Garnish: Liver Chöberl

For liver chöberl cut liver into very thin shreds, then finely chop onion and garlic clove.

Butter a loaf pan and sprinkle with breadcrumbs. Heat some oil, fry liver, onion and garlic, season with salt, cayenne pepper, marjoram and thyme. Let cool and finely mince everything together.

Beat the yolks until very foamy, add the minced mixture and mix well. Beat the egg whites with a pinch of salt until stiff and fold into the yolk mixture together with the flour sifted with baking powder.

Pour the mixture for the liver chöberl into the prepared loaf pan and bake in the preheated oven at 180 degrees convection oven for about 15 minutes, remove from the mold, let cool and cut into pieces.

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