Chicken Liver Spread on Baguette
Trim chicken liver free of fat, skin and tendons. Peel shallots and chop finely. Heat butter in a pan and saute until soft. Add chicken livers to the pan, cook over low heat for 2-3 minutes per side and season with salt and pepper. Add cognac, stir briefly, set aside and let cool.
Add cream to the pan and then puree chicken liver mixture with an immersion blender. Stir and season with green peppercorns.
Cut baguette into slices and toast as desired. Serve toasted baguette spread with chicken liver spread and garnished with parsley.