Cut the skinned liver into pieces, fry in lard and pass through a meat grinder.
Bake off flour, butter (1), water and salt to dumpling.
Cream butter (2) and add all other ingredients. Stir in the snow and season well.
Grease a lintel mold, pour in quantity and make covered in a water bath until the top of the pie is dry.
When cool, turn out and decorate with parsley and hard-boiled egg.
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