Liquefy 1 tbsp. butter, steam the liver on low fire for 3 min. Add the culinary herbs, add Marsala. Cook on low heat for 4 minutes, stirring constantly. Remove the kitchen herbs, finely grind the liver with a blender. Add the butter. Blend everything until homogeneous. Add the cognac. Pour into a tureen. Cool for at least 2 hours.
(You could, of course, repeat the above notes on rosemary and sage with this fat pate).
Our tip: It is best to use fresh herbs for a particularly good aroma!
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