Tome unos 120 gramos de hígados de pollo que se han hervido lentamente; drene y frote a través de un rallador, agregue un cuarto de taza de hongos frescos que se han frito por tres minutos en dos cucharadas de grasa del pollo, cortelos, mezcle suavemente con el hígado, humedeciendo con la grasa usada al freír los hongos, sazone con sal, pimienta, paprika y un poco de cebolla y jugo del limón. Distribuyalo en rebanadas del pan del centeno. Adorne el plato con un rábano rojo o con perejil.
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