Wash the calf's liver and carefully cut it into tiny pieces - if there are skins in the liver, they are removed by scraping

Roast the onion in 40 g butter until translucent - squeeze the clove of garlic and roast it - add the liver and fry it only VERY SHORT - then put the mixture in a tall mixing cup

60 grams of room-soft butter + 2 tablespoons of lingonberry jam - finely chop parsley + chives and add - season with salt, pepper, lemon juice and lemon zest - refine with plum wine - then puree everything thoroughly with the blender

Then fill the mixture into small molds and cover with cling film - for several hours. put in the refrigerator so that it is creamy spreadable - serve with toast