Roasted Chicken Liver with Boiled Potatoes

For the roasted chicken liver, first peel the potatoes and boil them in salted water until soft. Fry the onion, cut into leaves, in a pan.

Chop the chicken liver and season with salt and pepper and add to the onion in the pan. Season with marjoram to taste and fry until done. Add the tomato paste and mix well.

Now pour whipping cream and cream over it, bring to the boil briefly and thicken with a little flour if you like. Serve with boiled potatoes.

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