Dip the chicken livers in egg then into a batter of flaxseed meal mixed with almond flour, paprika, oregano and pepper. Fry them in clarified butter until all the redness is gone. Pour the rest of the egg over them until that cooks too. Remove from the pan onto a plate to cool. While they are cooling sprinkle with fresh lemon. They taste great warm and even better after sitting in the 'fridge.