Liver cream with cognac
Time
Total preparation time: 10 min.
ingredients
- 150g calf liver sausage (fresh from the butcher or packaged)
- some creme fraiche or
- some milk or
- some cream
- pepper
- chopped pistachios
- 1 tbsp Cognac (or more, D, depending on your taste)
preparation
Mix the calf's liver sausage with (depending on your taste), a little milk, creme fraiche or cream to a spreadable cream.
Chop the pistachios and fold.
Add a pinch of (best) freshly ground pepper to taste.
Round off with 1 tbsp. Cognac!
Place in a piping bag or freezer bag (then cut off a small corner at the bottom), add to the shredded, toasted slices of bread / toast slices / crackers and garnish with parsley and / or a half olive.
Wonderful as canapés, spreads or bread dip!
High quality liverwurst & cognac make it a true luxury bite.
