Cybrean

Preparation:

Preparation: Brown the chicken livers in the butter, lower the heat and cook slowly adding the broth, season with salt. Meanwhile, separately in a small bowl, put the egg yolk with the flour, little by little to avoid lumps, mixing well with a wooden spoon, add the lemon juice and a little stock (it must remain semi-liquid). Pour the sauce over the livers, cook for a few minutes, serve and grind pepper to taste over them when they are already on the plates.