Cut the tongue into small pieces and soften the butter. Put the tongue, butter and chopped eggs into a bowl and bind together, then add the cream, dill and brandy.

Season to taste.

Refrigerate for 1 – 2 hours until firm.

Heat the oil over a high heat in a large, heavy frying-pan until a light haze forms above it. Drop in the diced liver and fry until the pieces are golden brown, stirring constantly. Scrape the liver into a mixing bowl.

Melt 30 gr of butter in the same pan and add the carrot and onions. Cook uncovered over a moderate heat, stirring occasionally, until the vegetables are soft but not brown. Add them to the liver in the bowl.

Stir in the chopped parsley and put the mixture through the mincer, using the finest blade.

Beat in the salt, pepper and nutmeg, then beat in 100 gr of butter, a tablespoon at a time.

Puree the mixture in a food mill, using the finest blade, and taste for seasoning.

Refrigerate for 5 – 8 hours until firm.

Suggestion:

Surround the pate with the hard-boiled egg on a small ceramic plates.