4 Konnyaku
5 1/2 oz. chicken liver
1/2 c. heavy cream
1 tbsp. white wine
1 tbsp. brandy
Butter
2 tbsp. vegetable oil
Salt
Pepper

Knead the Konnyaku with salt, pat lightly and remove the water content. Cut diagonal slit in the top surface. Lightly wash chicken liver in salted water. Put salt and pepper on the liver. Fry the liver in butter until brown, then add white wine, brandy and cover. Lower heat and steam-cook thoroughly. Make into paste.

In a small pot, melt butter and mix cream and liver paste, season to taste with salt and pepper. Heat frying pan with vegetable oil, sprinkle salt and pepper on konnyaku and fry both sides until lightly brown. Serve on plate with the liver sauce.