Layered Liver Cake

Ingredients:
• ¾ pound Skylark liver 
• 2 eggs
• ½ cup milk
• ⅓ cup all-purpose flour 
• 2 tablespoons oil, plus more for frying 
• 2-3 carrots, shredded
• 1 large onion, chopped 
• 2 garlic cloves, minced 
• 1-1½ cups mayonnaise 
• fresh dill 
• fresh parsley 
• salt and pepper  

Instructions:
Heat oil in pan over medium high heat. Add onions and carrots, cook until soft. Puree Skylark Liver and milk in a blender. Pour puree into a mixing bowl. Add eggs, 2 tablespoons of oil, salt and pepper to taste. Slowly mix in flour. Heat oil in a 10” frying pan over medium high heat. Pour batter into pan to make liver crepes. Flip crepe when bottom is browned. Remove from pan and repeat until all crepes are made. In a mixing bowl, combine mayonnaise, garlic, dill, parsley, salt and pepper to taste. On a flat plate, place a crepe in the center. Spread a layer of mayonnaise mixture over crepe. Top with a layer of carrot mixture. Repeat until last crepe is placed on top. Frost layered liver cake with mayonnaise mixture over the top and sides. Slice and serve.