Remove the skin from the liver, sprinkle and cook the steaks in a roast with pieces of butter, with moderate preheated oven (180º) until they are tender.
Letting them cool, cut them into pieces and process until you get a paste. Mix the gelatine in a saucepan, cognac and water, warm up without boiling, remove from the heat and add the liver, cream cheese, milk cream, herbs, salt and pepper.
Place the pate in foil-lined molds and bring to the fridge 1 hour at least.
Serve with toast.
Recipes easy to https://recetasdecocinafaciles.NET /