1.5 Cups whole wheat flour 3 Large Eggs
1.5 Cups regular flour 3/4 Cup Chicken Liver Broth
1.5 Cups white cornmeal 5 Garlic Cloves
1/4 Cup olive oil 20 Ounce Chicken Livers
Put chicken livers in a pan and cover with water. Boil until done, only adding water if they start to get dry. Reserve 3/4 cup of the cooking water.
Preheat oven to 450 degrees. Place olive oil, eggs, chicken stock, garlic cloves, and boiled chicken in the blender. Blend until well mix, a little chunky not quite smooth. Then mix in the flours and cornmeal. Line a cookie sheet with non stick foil and press the mixture into the pan. Score to desired size. Bake 20 minutes. Store in the fridge or freeze if you will not use within four days.