Grind the liver with a blender. Pour the bread with water.
In the liver, add soft butter, squeezed bread, beat with a mixer, then add the eggs, cream, garlic passed through the press, cognac, salt, pepper and nutmeg. Beat everything well again.
For cooking, use a silicone baking dish, grease it with butter. Pour the paste into the mold.
Cover the mold tightly with foil, bake at 200 degrees for 1 hour. Cool the paste completely without removing from the mold, then refrigerate overnight. Remove from the mold and serve cut into pieces.
Pâté Mont Blanc is very tender, tasty, satisfying and rich. To prepare such a paste is quite simple, the main thing is to take the form a little more so that during the preparation the paste would not begin to be digested over the edges of the form. This pate is perfect for a festive table or just like a snack for bread for breakfast.