Categories: Appetizers, Pastry, Meats 
      Yield: 4 servings 
  
    350 g  Fresh rabbit livers 
    300 g  Leeks; white part only 
      2    Shallots; chopped 
  1 1/2 dl Cream 
     50 g  Butter 
    200 g  Puffpastry 
           Salt 
           Pepper 
           Cayenne 
           Pepper 
     20 ml Cognac 
           Chives; chopped 
      1    Egg 
  
  Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with 
  egg and bake . 
  When cooked, slice each piece horizontally . 
  Wash and cut the leeks "en julienne". 
  Sweat the leeks and one of the chopped shallots in the butter. Season 
  with salt, pepper and cayenne. 
  Add the cream and simmer for 3 minutes to reduce the liquid. 
  Chop the livers, season with salt and pepper and saute with 25 g 
  clarified butter and the remaining shallot. 
  Deglaze the pan with the Cognac. 
  Fill the puff pastry slices with a layer of the very hot leeks then a 
  layer of the sauteed livers. 
  Garnish with chopped chives.