100 gr.
wheat flour For the salad:

350 gr. cabbage,
1-2 cucumbers,
2 eggs,
salt and black pepper to taste
2-3 tbsp.
Vegetable oil 100 gr. Green
peas Chopped dill to taste (or any other aromatic herb)
For the sauce:

3 EL. Mayonnaise
1 C. Senf
Preparation, step by step
Put the chicken liver in boiling water with 1 tablespoon of salt and cook over medium heat for 7-8 minutes.
Finely chop the cooked chicken liver.
Grate the carrot, chop the boiled eggs, hard cheese, a bunch of parsley and dill.
Mix the chopped ingredients well.
Prepare the egg mixture by whisking 3 eggs with 150 ml of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of garlic powder. Add 100 grams of wheat flour and mix well.

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