Peel, wash and slice the green onion and garlic.
Choose the parsley leaves and dill, wash and chop.
Boil hard-boiled eggs, cool, peel and cut into quarters.
The livers are peeled, washed and boiled. When they are ready, they are taken out of the water in which they boiled, they are left to cool, after which they are cut into slightly larger cubes.
Raw eggs are mixed with: salt, pepper, baking soda, oil and white flour. When the mixture is homogeneous, add the greens (onion, garlic, parsley and dill) and finally, diced livers and quartered eggs.
Mix lightly so that not all the yolks are crushed and pour the composition into the tray previously greased with butter or oil.
Place the tray in the preheated oven, at medium temperature and when the dough browns and passes the toothpick test, remove from the oven. Allow the dough to cool permanently before removing it from the pan and slice.
Store in the refrigerator in closed containers.
Do not boil the eggs more than necessary, so that the yolks do not turn green.
The livers are tender, so don't boil them too much, because they will harden, instead of remaining soft and tasty.
Cut the livers and eggs into larger pieces so that the liver looks beautiful.
Add the liver and eggs at the end, after mixing the other ingredients. Do not mix too much, but lightly, so that all the yolks do not crumble and so that the liver does not have the mosaic appearance.
Do not keep the drob in the oven too long, so that it does not dry out too much and become stifling.