Preparation and cooking time: 10 minutes
Sear the liver evenly on all sides in a knob of butter in a small non-stick frying pan.
Add 30 g of cognac and pineau (1 tablespoon of each) or the same quantity of Marsala, Port or Madeira wine and heat up until boiling.
Put the liver into a food processor with salt, pepper and a pinch of ground all-spice.
Reduce the juice until half remains and add it in the food processor with 20 g of cold butter and blend until smooth.
Keep blending while adding some knobs of butter (at least the same weight as the weight of the liver).
Adjust the seasoning if necessary.
Chill until serving (better to wait 1 or 2 days before serving).
Advice :It will be nicer to sieve the preparation to eliminate any possible nerves.