Step 1

For the lamb-veggie puree:Start melting 1 ounce of butter in a skillet over medium heat. Add the bacon, onion, and garlic. Cook and stir until onion is tender and the bacon starts changing color.

Step 2

Add the lamb liver. Cook and stir for 4-5 minutes.

Step 3

Keep adding the tomato sauce, brandy, and bay leaf. Cook and stir for 2-3 minutes more.

Step 4

Pick the cooked lamb pieces and add them to a bowl. Set them aside. Also, pick and discard the bay leaf.

Step 5

Add the creme fraiche to the skillet and stir a little. Transfer it to the blender. Add the cooked liver and puree them. Add the other ounce of butter, season with salt and pepper, and pulse again. Set aside.

Step 6

For the almond flakes:Add the almond flakes to a saucepan or skillet and season them with salt. Stir-fry them until golden brown. Set aside.

Step 7

For the garlic glaze:Start melting the butter in a skillet over low heat. Add the thyme, peppercorns, and garlic. Cook and stir for 1-2 minutes.

Step 8

Coat two ramekins with some of this, then transfer the blended mixture into a piping bag.

Step 9

Fill the ramekins with it, then top with the garlic glaze. Refrigerate overnight.

Step 10

Spread on slices of bread or toast and top with fried salted almond flakes.