In a bowl combine 3 eggs, the liver, milk, flour, salt, and baking soda. Slowly trickle in the browned butter.
Use some vegetable oil to grease a pan and on a medium heat add just enough batter to cover the bottom. Let cook for a couple minutes, then flip and cook for another minute. Place off to the side until all liver crepes are cooked.
Assemble the cake. Layer of liver crepe, thin smear of mayonnaise, and continue. This recipe makes about 15 layers, which you can separate into 3 5-layer cakes, or just make a big 15 layer liver cake. It is entirely up to you.
On the top, add a final thin layer of mayonnaise and some crumbled hard boiled egg. Garnish with parsley or kale and serve cold.
Notes
This recipe can hold for up to a week in a cold environment.