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Boil the liver separately, the hearts and the pipettes separately and the chicken breast with an onion and the carrots with a little salt, each in a bowl. If necessary, take the foam from above.
Cut the 2 onions into small pieces and simmer with a little oil and water until soft.
After all the entrails have boiled, let them cool a bit and then pass them through the meat grinder, including the onion and the carrots in which the chicken breast was boiled.
Mix well, add onion, salt, pepper and thyme to taste.
Beat 3 eggs well and add to the composition.
Depending on the consistency, add a cup of juice in which the chicken breast was boiled to soften the composition.
At the end add the finely chopped dill and parsley.
I put the composition in a cake tray lined with baking paper and on top I greased with a well beaten egg.
Place in the preheated oven at the right heat for 45-55 minutes until golden brown on top.
Good appetite!
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