Clean the liver, put a few nice pieces aside. Boil the main part of the liver in the whipping cream for 10 minutes on low heat, then remove from the stove.
Gently roast the nice pieces in a little bit of butter, they should still be pink inside.
Mash the still slightly warm liver in the whipping cream, then add the softened butter, blend and spread through a sieve. Season very heartily with salt, pepper and cognac (the intensity of the flavor decreases as it cools).
Fill the liver puree into a small mold, including the fried liver pieces.
Cover with plastic wrap and refrigerate for one night.
Place a garnish of carrot and cucumber pieces on top to taste and baste with a sulz.
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