Cream Ham

Preparation:

Preparation: Cut the ham into strips and place them in a bowl; pour a small glass of Brandy over it, mix and leave to macerate for an hour. Meanwhile, peel the livers and place them in a small saucepan: add a small glass of Brandy, a ladle of water, the Pernod and the crumbled stock cube and cook for about ten minutes. Then pass everything to the blender. Brown the ham in the butter, add the liver sauce, the starch and cook for 5 minutes.