Chicken liver pate (mousse de foie de volatile)

Wash and peel the chicken liver thoroughly. Put in a saucepan, pour cold water, close with a lid and bring to a boil. Cook over a low heat for 10 minutes or until fully cooked. Drain the water. Wipe the liver on a sieve. Pour in the cream. Put salt and pepper to taste. Add cognac and grated onions. Mix thoroughly. Try again and, if necessary, salt. Put in the form. Refrigerate for 4 hours. Serve on thinly sliced slices of lightly toasted white bread.