From the puff pastry bake four rectangular patties of 9×7 cm. Cut horizontally in 3/4 height. Cut leek into narrow strips and steam with shallots in 25 g butter until translucent, season. Extinguish with cream and cook for about 3 minutes. Fry the sliced rabbit liver and shallots briefly in 25 g clarified butter, extinguish with cognac. Fill the patties with very hot leek and spread the liver evenly on top. Sprinkle with chives and put the lid on.
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