Poultry Liver Pate with Cumberland Sauce

*Sauce: makes 2 small jars

Clean the liver, put a few nice pieces aside.

Boil the main part of the liver in the whipping cream for 10 minutes on low heat, then remove from the stove. Gently roast the nice pieces in a little bit of butter, they should still be pink inside.

Mash the still slightly warm liver in the whipping cream, then add the softened butter, blend and spread through a sieve. Season very heartily with salt, pepper and cognac (the intensity of the flavor decreases as it cools).

Fill the liver puree into a small mold lined with plastic wrap, including the fried liver pieces. Cover with plastic wrap and refrigerate overnight.

For the Cumberland sauce, peel the peel of the orange without the white and cut it into very fine strips (or use a julienne slicer for this). Stir the currant jelly with the remaining ingredients. The sauce keeps very well in the refrigerator.

Remove the liver pâté from the mold and cut into slices. To serve, place 1 or 2 slices of pâté on a serving plate and pour on a little Cumberland sauce. Arrange a little lettuce next to it, sprinkle with radishes cut into strips and drizzle with a little vinaigrette.

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