Put the diced carrots and onions in hot vegetable oil pan, sprinkle with sugar and fry for 5 -10 minutes until the onions are transparent.

Chicken liver and heart thoroughly wash and clean. Put in a saucepan, cover with cold water, add seasonings, cover and bring to a boil. Cook on low heat for 10 -15 minutes or until until cooked completely. Then put in any other capacity: if you want a "drier", then discard in a colander to drain all the water; if you want "nicer", in a deep plate together with approximately 1 /4 -1 /3 part of the gravy.

Slightly cool, grind in a meat grinder 2 times. Pour the cream. Put salt and pepper to taste. Add brandy. Add butter. Knead thoroughly.

Put in the form. Put in the refrigerator. Serve on thinly cut slices of lightly toasted white bread. Bon appetit... :)