Stuffed Cones

Preparation:

Preparation: Clean the goose and veal liver and cut them into thin slices. Melt 50 g of butter in a pan; add the bay leaf and brown the slices of liver on both sides over high heat. Add salt, remove the container from the heat and remove the bay leaf. Clean the chicken livers, cut them into small pieces and sauté them in a pan with the remaining butter, sage and a little salt. Remove from the heat, remove the sage and leave to cool. Soak the breadcrumbs in the milk, then squeeze it and pass it, together with the three types of liver, in the mincer on which you will have fitted the disc with the smallest holes. Collect the proceeds in a bowl and season with a pinch of salt and a pinch of pepper. Whip the cream until stiff. Thoroughly clean the truffle to remove all traces of earth, cut it into small pieces and add it to the mixture together with the cream and brandy. Mix everything thoroughly and transfer it into a pastry bag with a round nozzle. Roll up the slices of ham into a cone and fill them with the mixture. Arrange the 'stuffed cones' radially on the serving plate and keep them in the refrigerator until serving.