Chicken liver cream

Go through the chicken liver, rinse, cut off everything superfluous. Fry lightly from 2 sides over a high heat, salt, add a little water and simmer for 10 minutes over a low heat. Finely chop the onions and fry until golden. Scroll the liver and onion through a meat grinder, the liver can be additionally wiped through a sieve. Add the liquid left in the pan after the liver is simmered. Beat the mass until the consistency of the lush cream.