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Rabbit Livers In Puff Pastry

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      Title: RABBIT LIVERS IN PUFF PASTRY
 Categories: Appetizers, Pastry, Meats
      Yield: 4 Servings
 
    350 g  Fresh rabbit livers
    300 g  Leeks; white part only
      2    Shallots; chopped
  1 1/2 dl Cream
     50 g  Butter
    200 g  Puffpastry
           Salt
           Pepper
           Cayenne
           Pepper
     20 ml Cognac
           Chives; chopped
      1    Egg
 
  Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with
  egg and bake . When cooked, slice each piece horizontally . Wash and
  cut the leeks "en julienne". Sweat the leeks and one of the chopped
  shallots in the butter. Season with salt, pepper and cayenne. Add the
  cream and simmer for 3 minutes to reduce the liquid. Chop the livers,
  season with salt and pepper and saute with 25 g clarified butter and
  the remaining shallot. Deglaze the pan with the Cognac. Fill the puff
  pastry slices with a layer of the very hot leeks then a layer of the
  sauteed livers. Garnish with chopped chives.
 
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