How to cook
Wash and cut the gizzards - each in half. Put them to boil in water, skimming off the foam that will form.
Add the chicken broth into the water and boil until fully cooked. Beat the eggs with the beer, flour and black pepper, you should get a thick breading.
Heat oil, dip each piece of millets in the breading and fry and after that place them on kitchen paper to absorb the excess fat.
Serve them warm with a lemon wedge.