Serve with toasts and French gherkins

12 oz chicken livers
2 eggs
5 Tablespoons sour cream
2 shallots
2 oz butter
1.7 fl oz cognac
salt & pepper.

1. With a very sharp knife, take nerves and grease off from the livers and cut them in halves ; mince the shallots.

2. Heat butter in a non-stick pan, gently fry the minced shallots for 2 minutes, add livers with salt and pepper for 5 minutes. Deglaze with cognac and remove from flame.

3. In a electric mixer, blend livers with eggs until mixture is smooth ; add cream and season to taste.

4. Evenly share the preparation into ramekins (small dish used for baking); bake in a bain-marie(place some water in oven baking tray on which you will place the ramekins) in a preheated oven 300°F for 30 minutes.

5. Allow to cool and refrigerate before serving.

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