Clean and dice liver. Peel and dice shallot. Melt 40 g butter in a saucepan and add diced shallot, stirring and cooking until transparent.
Add diced liver and season with salt and hot pepper. Stir and cook for 3 minutes.
Splash with Cognac and continue cooking for another three minutes. Remove from heat and add the rest of the butter, in pieces.
Add lentils and taste for salt.
Purée in a blender or put through a sieve to obtain a fine purée. Work in the cream and the diced herbs, and leave to cool.
Pour the purée into 8 clear glasses and let it cool. Serve with bread slices toasted in the oven then brushed with olive oil and herbs.
Wine pairing: Grillo