Meat liver

lamb liver • Olive oil • onion • ripe tomatoes for sauce • Salt, black pepper, cumin, bay • little wine • Rice

chicken livers (about 1 kg) • rice (about 100 grams) • green onions, finely chopped • romaine lettuce, finely chopped • little frozen spinach • Olive oil • Dill • lemon • eggs • Salt and pepper

whole lamb offal (liver, heart, lungs) • or more lamb intestines, depending on the size of the soup • green onions • little or more dill, to taste • olive oil (240–360 ml) • –3 small wine glasses of medium-grain rice (about 1/2 to 3/4 cup or 100–150 grams) • lemon • egg • Salt and pepper

small heads of romaine lettuce • green onions • yellow onion • lamb liver and offal (about 1 1/2 pounds or 700 grams) • Black pepper • Salt • dill • broth (1.5 liters) • olive oil (about 120 ml) • unsalted butter • eggs (for the avgolemono) • Juice of 2 lemons

lamb offal (liver, heart, lungs), trimmed of fat • fresh scallions, coarsely chopped • romaine lettuce, coarsely chopped • water (1 liter) • Chopped dill (to taste) • Salt and pepper • Olive oil • For the egg-lemon sauce: • eggs • lemons

chicken livers (500 grams) • boneless, skinless chicken thighs, cut into pieces (500 grams) • chopped spinach • dill • green onions • small onion, finely chopped • garlic cloves • dry white wine (about 120 ml) • fennel seeds • short-grain rice for soup (about 60 grams) • lemons • eggs •

chicken breast fillet • chicken livers • romaine lettuce • green onions • yellow onion • mushrooms • Dill • small wine glass white wine (about 1/3 cup or 80 ml) • small wine glass olive oil (about 3 tablespoons or 40 ml) • lemons • eggs

goat milk-fed lamb offal (about 1 1/2 pounds or 700 grams) • Swiss chard leaves, finely chopped • chervil • dill • mint leaves • Olive oil • rabbit (upper part with head) plus its liver • Salt and pepper • Water • large juicy lemon, juiced • cornstarch (about 20-30 grams) • Broth from the soup

beef tenderloin (1.5–2.2 lbs, 750–1000 grams) • puff pastry • –3 sprigs fresh thyme (for the meat) • –2 tablespoons Dijon mustard • –10 slices prosciutto • truffle pâté (foie gras, chicken liver pâté, or similar, depending on your preference) (100 grams) • egg yolk for brushing • Olive oil • Salt and pepper (plus coarse salt) • mushrooms of your choice (500 grams) • shallots or yellow onions • –2 sprigs fresh thyme (for the filling) •