Fry onion in fat, add liver cubes and roast briefly, then season with salt, pepper and marjoram, mix in yolk – mixed with cream.
Spread the mixture on sliced baguette. Place the rolls on a baking tray covered with baking paper, sprinkle with Parmesan cheese and bake in the preheated oven with strong top heat (approx. 200°C). You can also fry 20 to 30 g of finely chopped mushrooms with the onions!
Tastes not only as a soup ingredient, but also fresh from the oven with green salad or Vorgerlsalat!
