Soak gelatine in cold water. Chop the pistachios and peppercorns and mix with the liver sausage. Refine with cream and 2 tablespoons cognac. Divide into 2 bowls and smooth down. Garnish with pepper panicles, cranberries and laurel. Warm the stock and 4 tablespoons of cognac lukewarm. Squeeze out the gelatine and dissolve in it. Allow to cool a little and spread on the pies. Chill for about 30 minutes. Serve with fresh bread
With 8 people:
Waiting time approx. 30 minutes