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- 2 cups chicken gizzards
- 2 liters milk
- 4 raw eggs
- 2 tablespoons mustard
- Ground black pepper
- 12 slices bread
- 8 hard boiled eggs, sliced
- 4 cups beef stock
- Heat oven to 175°C.
- And grease a baking pan.
- Put the chicken gizzards in a pan with water covering them by an inch.
- Bring these to a boil, and reduce heat and simmer the gizzards, covered during an hour.
- Drain them once done and cut them into little pieces.
- Beat raw eggs, milk, mustard, salt, and pepper in a mixing bowl.
- Arrange the bread on the bottom of the baking pan and pour the eggs mixture over the bread.
- Put the hard boiled eggs and gizzards over the bread and pour the beef stock on top.
- Cover the baking pan with a lid or tin foil and bake for about 45 minutes.
- Once done, cool the pie and serve while it is still warm.