Difficulty:[usr 1 ]
Detach the lobes from the livers and put them in a bowl that you fill with cold water. Add a teaspoon of salt, let them drain for 15 minutes, then drain them and put them in another bowl. Pour in the milk, marinate the livers for 30 minutes then drain them, put them in a terrine, add the cognac, salt and pepper.
Preheat the oven to th 4 (120°C). put the terrine in a bain-marie in the oven, cover and cook for 40 minutes. remove from the oven, let cool, then drain the livers in a colander.
Reserve 6 beautiful pieces of liver. Purée the others in the bowl of a blender. Add the butter and blend for another 10 seconds. Oil 6 ramekins, spread half of the puree in them, place the reserved pieces of liver in them, add the rest of the liver puree, pack down and leave to cool for at least 2 hours.
Turn out onto small plates and serve with a green salad and chopped herbs.
Chef Huber's Culinary Ideas t
