How to cook
Hard-boil the eggs and let them cool, then peel. Cut the egg whites into small cubes and mash the egg yolks. Chop the onion coarsely and the garlic finely. Saute the onion for 10 minutes on low heat in preheated butter.
After adding the garlic, increase the temperature of the stove, put the livers in and fry for 10-12 minutes. Season the livers with the soya sauce, black pepper and savory. Stir well. Mix everything together with the egg yolks and parsley.
Pour 2-3 tablespoons of cold water over the gelatin and once swollen, melt it in a water bath. Dissolve the broth in 4/5 cup (200 ml) hot water, next add the gelatin to it (they need to be the same temperature). Sprinkle it with turmeric. Distribute the pâté into bowls.
Arrange cubes of pickles and egg whites on top and strips of the pepper and 1-2 leaves of parsley between them. Pour on the gelatin on top.
Leave in the refrigerator to set.