Coarsely dice both parts of the liver, drizzle with cognac and Cointreau, cover and refrigerate for 30 minutes. In the meantime, melt the margarine over a mild heat and allow to cool again, but do not allow to solidify. Peel and dice the shallots. Peel and quarter the apples, remove the core and cut into small pieces. Take 2 tablespoons of the melted margarine, sauté shallots and apple pieces in it for a few minutes while stirring, sprinkle with marjoram and let cool. Finely puree the marinated liver pieces and the apple mixture with a hand blender until a creamy mixture is formed and pass through a hair sieve. Whisk the whipping cream with the egg and beat into the liver mixture with a hand mixer, alternating with the margarine. Season heartily with salt, pepper, allspice and nutmeg. Pour the mixture into a pie dish and cover with aluminum foil, then cut a few holes in the surface. Preheat the oven to 120 °C. Place the mold in a roasting pan and add enough hot water so that the mold is 2/3 full of water. Poach the parfait on the middle rack for 70 to 80 minutes. Then cool at room temperature and refrigerate for at least 6 hours before serving.
Preparation Tip:
It goes very well with a blueberry sauce (puree 100 g of blueberries with 1 tablespoon of sugar and 2 dashes of balsamic vinegar) and romaine lettuce in vinaigrette and a few grapes.
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