Goose Liver with Raisins and Cognac

Ingredients (6-8 servings)
1.5 kg of fine goose liver, cleaned and sliced
1 cup of beef soup
1/2 a cup of cognac
1 cup of white raisins, pitted, soaked in water and cleaned
Salt, pepper

Preparation
Fry the liver in a big pan, both sides. Remove it from the pan, pour the oil, pour the cognac into the pan until it evaporates. Add the raisins and beef soup until it boils. Add 1 tablespoon of butter or margarine for thickening.

Bon appétit!
Courtesy of Hanny Biton!