Wash the liver, peel, cut into small pieces, fry in butter for 3-5 minutes.
Cut off the crust from the bread, soak it in milk.
Combine the liver and bread, twist 2 times through a meat grinder or grind through a sieve (I did this time with a blender), in general, you should get a puree-like mass of the consistency of thick sour cream, all salt to taste.
Make an omelet from 2 eggs, I add 3 more tbsp of milk to it (you can do it without).
When the omelet thickens, put the liver mass on one half of it.
Cover with the second half of the omelet, warm up for a second and transfer to a plate.