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Ingredients :

• 500 grams of liver
• 4 grams of fine salt
• 2 grams of pepper of Szechouan
• 4 grams of salt of Guerande
• 1 piece of lemon peel
• 40 grams of bread without crust
• butter when needed

Preparation :

Toast the bread in the frying pan with butter, sift the pepper and the salt of Guerande.  De-nerve the liver, place it on a cooking plate and let it cook at 180°C in the oven for 10 minutes. 

Drain off the fat and mould the liver in a small terrine.  Make a thin layer with the liver, insert the spicy salt and finish with the rest of the liver.

Put under pressure

Serve cooled

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