Crostini with Poultry Liver

For the crostini with poultry liver, remove the bile residue from the liver.

Finely dice the shallots and garlic and fry them briefly in a frying pan with hot oil. Add the liver and the parsley and fry them as well. The liver should still remain bloody.

Extinguish with the cognac and add 100 grams of butter and remove from the stove. Blend all ingredients together, season with salt and pepper and refrigerate.

Fry the slices of white bread briefly in olive oil and spread them thickly with the liver paste. Briefly gratinate the crostini with chicken liver in the oven.

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