French chicken liver pate

Finely crush the crumb of the loaf and pour over the broth. Stirring constantly evaporate the liquid over a low heat until a uniform dense mass is formed. Squeeze the garlic into the cooled mass, mix. Scroll the liver with the bone marrow through a meat grinder, then wipe through a sieve, laying out in small portions and cleaning the cells of the sieve after each portion. Mix liver and bread masses, cream, eggs, cognac, salt, pepper and beat well. Grease the rectangular shape with butter, cover the bottom with oiled tracing paper. Place the pate and tighten the tin with foil on top. Heat the oven to 180 ° C and bake the pate 1 an hour until the surface is tight by touch. Allow to cool and tighten tightly with film so that the pate does not turn gray. Leave in the fridge overnight to ripen. Remove from the refrigerator, remove the film after an hour, cut into thick slices and immediately serve.