Liver Pate On Toast With Cheese Custard

Ingredients

• 2 fowl livers
• 2 tbsp butter, divided
• 1 tbsp heavy cream
• 2 tbsp grated cheese, divided
• 1 pinch cayenne pepper
• 4 small squares of toast
• 1 egg, beaten

Method

1. 1 Braise the fowl livers in 1 tablespoon of butter until cooked. Remove from heat and pound into a smooth paste.
2. 2 Mix the liver paste with cream, 1 tablespoon of grated cheese, and a pinch of cayenne pepper.
3. 3 Spread the liver mixture thickly over the small squares of toast. Keep warm.
4. 4 Melt remaining butter in a saucepan. Whisk in the beaten egg and remaining cheese. Stir over low heat until thickened.
5. 5 Spread the hot custard mixture over the liver toast. Serve immediately while very hot.