method
1. Fry the liver in the olive oil for 5 minutes.
2. Add the chopped onion and continue cooking until the onion is translucent.
3. Hard boil the egg. Peel and chop.
4. Put the liver and onion through a mincer and mix with the egg, pepper and cream.
5. Toast the bread and remove the crusts. Cut into shapes and place on a platter.
6. Spoon the liver and onion mixture into the centre of each toasted shape and sprinkle with the parsley.
